Mariscada En Recado (Shellfish Stew)
photo by threeovens
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 4 4 cups fish stock or 4 cups vegetable stock
- 4 tablespoons goya recaito (cilantro cooking base)
- 2 tablespoons tomato paste
- 14 ounces coconut milk (or whatever size your can is, they vary)
- 12 littleneck clams, thoroughly washed
- 12 mussels, thoroughly washed and debearded
- 1⁄2 lb large shrimp (tails intact optional)
- 2 lobster tails, snipped in half lengthwise before serving
-
Optional Garnishes
- red pepper, strips add with shellfish if using
- green pepper strip, add with shellfish if using
- fresh cilantro or fresh parsley
- lemon wedge
- lime wedge
- chili oil (Chili Oil)
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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<p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. I also served 7 years in the US Army. My husband is from Bogota, Colombia and has also lived in the former Soviet Union. But now we are both in NY.</p>
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