Mariscada En Salsa Verde (Seafood Stew in Green Sauce)

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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:

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

Reviews

[sassy62683]

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" them...it came out perfect. Definitely a restaurant quality dish at home! My fiancé devoured it. Will definitely make again.