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    You are in: Home / Recipes / Mariscada En Salsa Verde (Seafood Stew in Green Sauce) Recipe
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    Mariscada En Salsa Verde (Seafood Stew in Green Sauce)

    Mariscada En Salsa Verde  (Seafood Stew in Green Sauce). Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    threeovens's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add onions and garlic to food processor and coarsely puree.
    3. 3
      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).
    4. 4
      Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
    5. 5
      Cover, and cook, stirring occasionally, 20 minutes.
    6. 6
      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.
    7. 7
      Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
    8. 8
      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.
    9. 9
      Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
    10. 10
      Re-cover and cook, while shaking pan occasionally, until all shells open.
    11. 11
      Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
    12. 12
      Serve with optional garnishes.
    13. 13
    14. 14
      Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
    15. 15
      Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
    16. 16
      Bring to the table in the casserole dish; pass optional garnishes.

    Ratings & Reviews:

    • on January 14, 2012


      I just finished making a big pot of this stew - it is DELICIOUS! I used clams, mussels, crab and shrimp, and cooking white wine. I also used more garlic, onion and parsley than the recipe called for, and added an entire hot pepper, instead of hot sauce (we like our foods spicy). I also added the clams and mussels directly into the sauce instead of "precooking" came out perfect. Definitely a restaurant quality dish at home! My fiancé devoured it. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mariscada En Salsa Verde (Seafood Stew in Green Sauce)

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 548.2
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 21.8 g
    Cholesterol 146.5 mg
    Sodium 918.1 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 1.8 g
    Sugars 5.9 g
    Protein 30.2 g

    The following items or measurements are not included:

    lobster tails

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