Recipe by threeovens
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Top Review by Sandy.Madar
Here is a quick variation on this recipe. I blended all the sauce ingredients at once and added scallion for a greener sauce. I cooked the sauce for 20 minutes as per recipe. I used frozen seafood instead which I had thawed, drained and then cooked partially in garlic and oil. I added the seafood to the sauce and cooked for a couple of minutes. I served the dish over rice. My family loved it. Thanks.
- 226.79 g tomatillo
- 1 medium onion, chopped
- 6 garlic cloves, chopped
- 29.58 ml olive oil
- 382.71 g unsweetened coconut milk (or whatever your can size is)
- 473.18 ml chicken stock or 473.18 ml water and 2 tsp chicken bouillon
- 236.59 ml dry white wine (like Pinot Grigio, one you would drink)
- 118.29 ml fresh parsley, chopped (about 1/2 a bunch)
- salt & freshly ground black pepper
- 2.46 ml hot pepper sauce
- 14.79 ml butter
- 113.39 g large shrimp, peeled and deveined
- 113.39 g sea scallops
- 2 lobster tails
- 12 littleneck clams
- 12 mussels
- 113.39 g squid, bodies washed well and cut into rings (calamari)
- fresh parsley, optional for garnish
- heavy cream, optional for garnish
Directions See How It's Made
- 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.
- 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.