Mariscada

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Red bell pepper (1, diced)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Fish stock (4 cups)
• Bay leaf (1)
• Paprika (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Lobster tails (2, halved)
• Shrimp (1 pound, peeled and deveined)
• Mussels (1 pound, cleaned)
• Clams (1 pound, cleaned)
• Scallops (1 pound)
• Cilantro (1/4 cup, chopped)
• Lemon wedges (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
4. Pour in the white wine and let it simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to meld beautifully.
5. Add the fish stock, bay leaf, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
6. 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.
7. Remove the bay leaf from the stew and discard it.
8. Ladle the Mariscada into bowls and garnish with freshly chopped cilantro.
9. Serve hot with lemon wedges on the side for an extra burst of brightness.