Best 3 Mariscada En Recado Shellfish Stew Recipes
**Dive into the Exquisite Flavors of Mariscada en Recado: A Symphony of Seafood in a Spicy Sauce**
Mariscada en Recado, a traditional dish from the Yucatán Peninsula in Mexico, is a seafood extravaganza that tantalizes taste buds with its vibrant flavors and aromatic broth. This delectable stew showcases an array of succulent seafood, including shrimp, mussels, squid, and fish, enveloped in a rich and spicy sauce known as "recado." The recado, a staple in Yucatecan cuisine, is a blend of aromatic spices, herbs, and achiote paste, imparting a vibrant red hue and a complex flavor profile. Mariscada en Recado is a culinary masterpiece that celebrates the bounty of the sea, offering a harmonious balance of savory, spicy, and tangy flavors. Embark on a culinary journey to the heart of Yucatán with our collection of authentic Mariscada en Recado recipes, each carefully crafted to capture the essence of this beloved dish.
CAZUELA DE MARISCOS - SPANISH-STYLE SHELLFISH STEW
This traditional Spanish-style shellfish stew comes from Northeastern Spain in the region of Cataluña, where seafood is fresh and abundant. A tangle of shellfish, including clams, mussels, shrimp and scallops, season the broth along with the distinctive earthy flavor of saffron (thanks to Sazón GOYA® with Saffron) and white wine, while silky tomato sauce and a sprinkle of ground almonds add body. Traditionally cooked in a terracotta pot (cazuela), this Spanish-Style Shellfish Stew makes an elegant entrée you'll be proud to serve at the center of your table.
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Step 1 Peel and devein shrimp, discarding veins and transferring shells to medium saucepan. Reserve cleaned shrimp in refrigerator. To saucepan with shrimp shells, add ¼ cup chopped onion and bay leaf; cover with 2 cups water. Bring shell mixture to boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, until broth is flavorful and about 1 cup liquid remains, about 20 minutes. Strain shrimp into small saucepan, discarding solids. Stir in Sazón; season lightly with salt. Keep shrimp broth warm. Step 2 As broth cooks, scrub clams and mussels, discarding any shellfish with cracked shells. Transfer clams and mussels to separate large bowls filled with very cold water; add 1 tbsp. salt to each bowl. Let clams and mussels soak about 20 minutes. Scoop out clams and mussels, discarding soaking liquid, and transfer to bowl; set aside. Step 3 Heat olive oil in medium, heavy pot or cazuela over medium-high heat. Season scallops lightly with salt. Cook, flipping once, until light golden brown on both sides, about 4-5 minutes; transfer scallops to plate. Add reserved shrimp to same pot; cook, flipping once, until just pink, about 2 minutes; transfer shrimp to plate. Step 4 Heat remaining oil in same pot over medium heat. Add remaining onions. Cook, stirring occasionally, until onions soften but do not brown, about 8 minutes. Stir in sofrito and garlic, cooking until garlic is fragrant, about 30 seconds. Add tomato sauce; bring to simmer. Stir in brandy or cognac; bring to boil and cook until liquid is evaporated, about 2 minutes. Pour in white wine; bring to boil. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until wine is reduced by half, about 7-8 minutes. Pour in reserved warm shrimp broth; bring to boil. Add reserved clams and mussels; return to boil and cover pot. Reduce heat to low. Simmer, stirring occasionally, until clams and mussels open, about 5-8 minutes; discard any clams or mussels that do not open. Step 5 Stir in almond flour and reserved scallops and shrimp. Cook, stirring occasionally, until broth thickens slightly and scallops and shrimp are warmed through, about 3 minutes more. Evenly divide seafood among shallow bowls; ladle cooking broth over seafood to moisten and sprinkle with parsley, if desired.
MARISCADA - BRAZILIAN FISH STEW
This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal.
Provided by Baby Kato
Categories Brazilian
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Clean the clams by scrubbing them thoroughly with a wire brush,.
- removing any beard or barnacles.
- Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt.
- Allow the clams to remain for 20 minutes during which time they will.
- expel the sand inside. Continue this process, changing the water at.
- least two more times.
- The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
- Throw away any clams or mussels that float or are not tightly closed.
- Heat the olive oil in the bottom of a large, heavy saucepan over.
- medium heat. Add the onion, tomatoes, garlic, coriander, salt,.
- peppers, and saffron and cook, stirring, until the onions have.
- softened, but are not brown.
- Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
Tips:
- Use fresh seafood: The fresher the seafood, the better the stew will taste. If you can, buy your seafood from a fishmonger or seafood market the same day you plan to make the stew.
- Clean the seafood properly: Be sure to clean the seafood thoroughly before cooking it. This means removing any sand, grit, or other debris from the seafood.
- Use a variety of seafood: Don't be afraid to use a variety of seafood in your stew. This will give the stew a more complex flavor. Some good options include shrimp, mussels, clams, calamari, and lobster.
- Cook the seafood properly: Be careful not to overcook the seafood. Overcooked seafood is tough and chewy. Cook the seafood just until it is opaque and cooked through.
- Use a flavorful broth: The broth is an important part of the stew. Use a flavorful broth, such as fish stock, chicken stock, or vegetable stock. You can also add some white wine or beer to the broth for extra flavor.
- Add vegetables: Vegetables add flavor, color, and texture to the stew. Some good options include onions, garlic, celery, carrots, potatoes, and tomatoes.
- Season the stew to taste: Season the stew with salt, pepper, and other spices to taste. You can also add some herbs, such as thyme, rosemary, or oregano.
Conclusion:
Mariscada en recado is a delicious and flavorful stew that is perfect for a special occasion. It is made with a variety of seafood, vegetables, and a flavorful broth. The stew is easy to make and can be tailored to your own taste. So next time you are looking for a seafood stew to make, give mariscada en recado a try. You won't be disappointed!
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