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Mariscada En Salsa Verde (Seafood Stew in Green Sauce) Recipe

Mariscada En Salsa Verde (Seafood Stew in Green Sauce) Recipe

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Mariscada En Salsa Verde (Seafood Stew in Green Sauce)

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Ingredients:

Serving

1/2 lb tomatillo
1 medium onion, chopped
6 garlic cloves, chopped
2 tbsp olive oil
13 1/2 oz unsweetened coconut milk (or whatever your can size is)
2 cups chicken stock or 2 cups water
1 cup dry white wine ( like pinot grigio , 1 you would drink)
1/2 cup fresh parsley, chopped (about 1/2 a bunch)
salt & freshly ground black pepper
1/2 tsp hot pepper sauce
1 tbsp butter
1/4 lb large shrimp, peeled and deveined
1/4 lb sea scallops
2 lobster tails
12 littleneck clams
12 mussels
1/4 lb squid , bodies washed well and cut into rings ( calamari)
fresh parsley, optional for garnish
heavy cream, optional for garnish

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.17 Kcal (2278 kJ)
Calories from fat	254.33 Kcal
		% Daily Value*
Total Fat	28.26g	43%
Cholesterol	142.68mg	48%
Sodium	794.31mg	33%
Potassium	772.19mg	16%
Total Carbs	21.5g	7%
Sugars	6.23g	25%
Dietary Fiber	2.8g	11%
Protein	25.44g	51%
Vitamin C	19.1mg	32%
Iron	3.9mg	21%
Calcium	99.7mg	10%

Amount Per 100 g
Calories	133.42 Kcal (559 kJ)
Calories from fat	62.36 Kcal
		% Daily Value*
Total Fat	6.93g	43%
Cholesterol	34.98mg	48%
Sodium	194.75mg	33%
Potassium	189.33mg	16%
Total Carbs	5.27g	7%
Sugars	1.53g	25%
Dietary Fiber	0.69g	11%
Protein	6.24g	51%
Vitamin C	4.7mg	32%
Iron	0.9mg	21%
Calcium	24.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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