Mariscada En Salsa Verde Seafood Stew in Green Sauce
Dive into the coastal flavors of Spain with *Mariscada en Salsa Verde*, a vibrant seafood stew in a luscious green sauce that's as stunning as it is satisfying. This dish brings together a medley of fresh seafood—plump shrimp, tender scallops, briny clams, and mussels—simmered in an aromatic broth enhanced with garlic, onion, dry white wine, and a blend of fresh parsley and cilantro for its signature verdant hue. The green bell peppers and a touch of cornstarch create a silky, herbaceous sauce that's perfect for soaking up with chunks of crusty bread. Ready in under an hour, this show-stopping recipe invites you to savor bold, Mediterranean-inspired flavors with every bite. Serve it with a garnish of lemon wedges and extra herbs to elevate its fresh, zesty profile. Perfect for seafood lovers seeking a comforting yet elegant dish!
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Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 5 cloves, minced garlic
- 1 cup, finely chopped fresh parsley
- 1 cup, finely chopped fresh cilantro
- 1 cup dry white wine
- 4 cups fish stock or seafood broth
- 12 whole, scrubbed clean clams
- 12 whole, scrubbed clean mussels
- 12 peeled and deveined large shrimp
- 8 large sea scallops
- 1 medium, finely chopped green bell pepper
- 1 whole bay leaf
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 to taste salt
- 1 to taste black pepper
- 4 for garnish lemon wedges
- 1 loaf, for serving crusty bread
Directions
Step 1
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Step 2
Add the chopped onion and sauté for 3-4 minutes until softened but not browned.
Step 3
Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4
Add the finely chopped parsley and cilantro, reserving a tablespoon of each for garnish. Sauté for another 2 minutes.
Step 5
Pour in the white wine and bring to a simmer, letting the alcohol cook off for about 2-3 minutes.
Step 6
Add the fish stock or seafood broth, green bell pepper, and the bay leaf. Stir to combine.
Step 7
Increase the heat to medium-high and bring the mixture to a gentle boil.
Step 8
Add the cleaned clams and mussels to the pot, cover, and cook for 5-7 minutes until they open. Discard any that do not open.
Step 9
Gently stir in the shrimp and scallops, then reduce the heat to medium. Cook for 4-5 minutes until the shrimp turn pink and the scallops are opaque.
Step 10
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir it into the pot to thicken the sauce slightly.
Step 11
Season the stew with salt and black pepper to taste, then remove the bay leaf.
Step 12
Ladle the seafood stew into bowls, sprinkle with the reserved parsley and cilantro, and serve with lemon wedges on the side.
Step 13
Pair the stew with warm crusty bread for dipping into the flavorful green sauce.
Nutrition Facts
| Serving size | (2959.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3106.9 |
| Total Fat 81.8g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 602.8mg | 0% |
| Sodium 9384.1mg | 0% |
| Total Carbohydrate 325.0g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 21.4g | |
| Protein 226.8g | 0% |
| Vitamin D 473.6IU | 0% |
| Calcium 752.8mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 4246.6mg | 0% |
Source of Calories