MARISCADA EN RECADO (SHELLFISH STEW)
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
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
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Lexis Pro
[email protected]I'm not sure if I have all the ingredients for this recipe, but I'm going to try to make it anyway.
Melsi Cela
[email protected]I can't wait to try this recipe! It looks so delicious.
Natasha Muchemwa
[email protected]This recipe is a great introduction to Mexican seafood. The flavors are authentic and the dish is easy to make.
Bradley Petersen
[email protected]I'm not sure what I did wrong, but my mariscada en recado turned out really watery. I think I might have added too much liquid.
Bulelwa Ngubo
[email protected]This recipe is a great way to use up leftover seafood. I had some shrimp, scallops, and mussels, and they all worked well in the mariscada en recado.
Nontsikelelo Kgomo
[email protected]The mariscada en recado was a bit bland for my taste. I think I'll add more spices next time.
AriFuL IsLam 360
[email protected]I'm not a huge fan of seafood, but I really enjoyed the mariscada en recado. The flavors were well-balanced and the seafood was cooked perfectly.
Rana Bhagwan Das Rathore
[email protected]The mariscada en recado was a bit too spicy for my taste, but other than that it was very good. I would make it again with less chili peppers.
Chetta Sd
[email protected]This recipe is a keeper! The mariscada en recado was so delicious and easy to make. I'll be making it again and again.
Edward Mejia
[email protected]I followed the recipe exactly and my mariscada en recado turned out amazing! The broth was flavorful and the seafood was tender. Highly recommend!
Rasool Khan official
[email protected]This mariscada en recado was a hit with my family! The flavors were incredible, and the seafood was cooked perfectly. I will definitely be making this again.