Best Mariscada En Salsa Verde Seafood Stew In Green Sauce Recipes

MARISCADA EN RECADO (SHELLFISH STEW)

Mariscada En Recado (Shellfish Stew) image

This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.

Provided by threeovens

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, chopped fine
4 cups fish stock or 4 cups vegetable stock
4 tablespoons goya recaito (cilantro cooking base)
2 tablespoons tomato paste
14 ounces coconut milk (or whatever size your can is, they vary)
12 littleneck clams, thoroughly washed
12 mussels, thoroughly washed and debearded
1/2 lb large shrimp (tails intact optional)
2 lobster tails, snipped in half lengthwise before serving
red pepper, strips add with shellfish if using
green pepper strip, add with shellfish if using
fresh cilantro or fresh parsley
lemon wedge
lime wedge
chili oil (Chili Oil)

Steps:

Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
Reduce heat, cover, and simmer 20 minutes.
Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
Garnish, as desired.

Nutrition Facts : Calories 496.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.8, Sodium 705.1, Carbohydrate 24.8, Fiber 3, Sugar 12.3, Protein 32.2

PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)

Pescado En Salsa Verde (fish Fillets in Green Sauce) image

From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.

Provided by Chef Kate

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs red snapper fillets (about 6 - 8 fillets)
2/3 cup olive oil
3/4 cup white wine
2 tablespoons white wine vinegar
1 cup parsley, fresh, roughly chopped
1 small onion, finely chopped
4 garlic cloves, coarsely chopped
1 teaspoon salt (sea or kosher)
1/2 teaspoon pepper, freshly ground

Steps:

Blot the fillets dry--really dry--to avoid a watery sauce.
In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
Bring the sauce to a boil over high heat.
Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3

MARISCADA WITH GREEN SAUCE

Mariscada With Green Sauce image

Provided by Gary Shteyngart

Categories dinner, one pot, main course

Time 20m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons finely chopped white onion
2 teaspoons minced garlic
1/2 cup finely chopped flat-leaf parsley
6 littleneck clams, washed
3 tablespoons flour
6 mussels, washed
24 medium shrimp, peeled and deveined
12 bay scallops or 3 large sea scallops,quartered and tough muscle removed
1/4 cup dry sherry
2 cups clam juice or unsalted fish stock
2 cups asparagus juice from two 15-ounce cans asparagus
Salt to taste

Steps:

Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté for 5 minutes.
Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more. Season to taste with salt. At the restaurant, this is served in the pot and spooned over rice.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1528 milligrams, Sugar 2 grams, TransFat 0 grams