MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
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.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- ------------------------------------------OR---------------------------------------------.
- 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.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
MARISCADA WITH GREEN SAUCE
Provided by Gary Shteyngart
Categories dinner, one pot, main course
Time 20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté for 5 minutes.
- Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more. Season to taste with salt. At the restaurant, this is served in the pot and spooned over rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1528 milligrams, Sugar 2 grams, TransFat 0 grams
MARISCADA EN RECADO (SHELLFISH STEW)
This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.
Provided by threeovens
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 496.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.8, Sodium 705.1, Carbohydrate 24.8, Fiber 3, Sugar 12.3, Protein 32.2
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
MARISCADA - BRAZILIAN FISH STEW
This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal.
Provided by Baby Kato
Categories Brazilian
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Clean the clams by scrubbing them thoroughly with a wire brush,.
- removing any beard or barnacles.
- Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt.
- Allow the clams to remain for 20 minutes during which time they will.
- expel the sand inside. Continue this process, changing the water at.
- least two more times.
- The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
- Throw away any clams or mussels that float or are not tightly closed.
- Heat the olive oil in the bottom of a large, heavy saucepan over.
- medium heat. Add the onion, tomatoes, garlic, coriander, salt,.
- peppers, and saffron and cook, stirring, until the onions have.
- softened, but are not brown.
- Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
SALSA VERDE (ITALIAN GREEN SAUCE)
This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.
Provided by Luschka
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Blend all the ingredients in a blender or with pestle and mortar.
- Leaving it to stand for a while allows the flavors to develop.
- Mix with pasta or place a dollop on meat or fish.
- Enjoy!
Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
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