Best 3 Seafood Stew With Rice And Salsa Criolla Arroz Con Mariscos Recipes

Seafood stew with rice and salsa criolla (arroz con mariscos) is a comforting and flavorful dish that combines the best of Peruvian cuisine. This traditional recipe features an aromatic stew made with fresh seafood, such as shrimp, mussels, calamari, and fish, simmered in a rich tomato-based broth. The flavors are further enhanced with the addition of Peruvian spices and herbs, and the stew is served over fluffy steamed rice. Accompanied by a refreshing salsa criolla, made with red onions, tomatoes, cilantro, and lime juice, this dish offers a delightful balance of flavors and textures, making it a popular choice for seafood lovers. Let's explore the steps involved in creating this delectable seafood stew with rice and salsa criolla, and uncover the culinary secrets behind this classic Peruvian dish.

Here are our top 3 tried and tested recipes!

SEAFOOD STEW

Seafood Stew image

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SALSA CRIOLLA

Salsa Criolla image

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

Steps:

In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

PORTUGUESE ARROZ CON MARISCOS-SEAFOOD AND RICE

Portuguese Arroz Con Mariscos-Seafood and Rice image

A delicious Portuguese one dish meal. This is a very popular dish in Portugal. Note: buying a bag of frozen seafood will work with this.

Provided by daisygrl64

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, peeled and chopped
1 tablespoon cider vinegar
1/3 cup olive oil
1 medium yellow onion, diced
2 green bell peppers, diced
1 cup tomato sauce
2 beer, bottles of
3 cups short-grain rice
3 1/2 cups water
2 tablespoons salt
1 teaspoon black pepper
1 1/2 lbs mixed frozen seafood (shrimp, squid, crab, fish)

Steps:

in a large pot mix seafood with enough beer to cover.
cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
remove the mixture from the pot and let it sit in the beer.
dice the onions, garlic and green pepper.
heat the olive oil and saute the onion, pepper and garlic until lightly browned.
add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
stir in the remaining ingredients and bring to a boil.
reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.

Tips:

Use fresh seafood. Fresh seafood is essential for the best flavor and texture in this dish. If you can't get fresh seafood, frozen seafood is a good option, but be sure to thaw it completely before cooking.
Don't overcook the seafood. Seafood cooks quickly, so it's important not to overcook it. Overcooked seafood will be tough and chewy.
Use a variety of vegetables. A variety of vegetables will add color, flavor, and texture to the stew. Some good choices include tomatoes, onions, peppers, carrots, and celery.
Use a flavorful broth. The broth is the base of the stew, so it's important to use a flavorful broth. A good choice is a seafood broth or a vegetable broth.
Add some spice. If you like spicy food, add some spice to the stew with chili peppers, cayenne pepper, or paprika.
Serve with rice and salsa criolla. Rice and salsa criolla are the traditional accompaniments to seafood stew. Rice is a great way to soak up the flavorful broth, and salsa criolla adds a bright, acidic flavor to the dish.

Conclusion:

Seafood stew is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's a great way to use up leftover seafood. So next time you're looking for a quick and easy meal, give seafood stew a try.