Teresa's Recipes
Mariscada
Immerse yourself in the vibrant flavors of Mariscada, a heartwarming seafood stew that embodies the rich culinary traditions of coastal cultures. This dish showcases a medley of the ocean's finest, featuring succulent lobster tails, tender scallops, and juicy shrimp, all harmoniously simmered in a robust tomato-based broth infused with aromatic spices. With its colorful presentation and enticing aroma, Mariscada invites you and your loved ones to gather around the table, evoking the essence of sun-drenched shores and the gentle caress of ocean breezes. Perfect for special occasions or a cozy family dinner, this stew is not just a meal—it's an experience to be savored.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1, diced Red bell pepper
- 2 tablespoons Tomato paste
- 1 cup White wine
- 4 cups Fish stock
- 1 Bay leaf
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
- 2, halved Lobster tails
- 1 pound, peeled and deveined Shrimp
- 1 pound, cleaned Mussels
- 1 pound, cleaned Clams
- 1 pound Scallops
- 1/4 cup, chopped Cilantro
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 35g
- Protein: 40g
- Sodium: 900mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
- Pour in the white wine and let it simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to meld beautifully.
- Add the fish stock, bay leaf, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
- Carefully add the lobster tails, shrimp, mussels, clams, and scallops to the pot. Cover and cook for 10-15 minutes, or until all shellfish are cooked through and the broth is steaming hot.
- Remove the bay leaf from the stew and discard it.
- Ladle the Mariscada into bowls and garnish with freshly chopped cilantro.
- Serve hot with lemon wedges on the side for an extra burst of brightness.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the broth.
- Feel free to substitute any seafood based on availability or preference, such as adding squid or crab.
- Pair with crusty bread to soak up the delicious broth.