Mariscada (Seafood Stew)
“Mariscada” is a Spanish and Portuguese word that generally refers to a seafood feast or seafood stew. It can vary a lot depending on the region, but it usually features a mix of shellfish — things like shrimp, clams, mussels, crab, lobster, scallops, and sometimes fish — all cooked together in a flavorful broth or sauce.In Spain, a mariscada might simply be a platter of boiled or grilled shellfish served with lemon and dips. In Portugal or parts of Latin America, it’s more often a rich stew, sometimes made with tomatoes, wine, garlic, onions, and herbs — a bit like a seafood chowder or bouillabaisse.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion finely chopped
- 4 cloves Garlic minced
- 1 Red bell pepper diced
- 3 large Tomatoes ripe ones, peeled and chopped (or 1 can diced tomatoes)
- 1 cup Dry white wine
- 2 cups Fish stock or seafood stock (or use clam juice + water)
- 1 tablespoon Tomato paste (optional, for deeper flavor)
- 1 Bay leaf
- 1 teaspoon Paprika (sweet or smoked)
- Salt and black pepper to taste
- Crushed red pepper (optional): a pinch
Seafood Mix (adjust by preference)
- ½ lb Mussels scrubbed and debearded
- ½ lb Clams cleaned
- ½ lb Shrimp peeled and deveined
- ½ lb Squid rings or tentacles
- ½ lb Firm white fish (like cod or halibut), cut into chunks
- ½ lb crab legs or lobster tails (optional but wonderful)
- fresh parsley or cilantro, chopped to serve
- Lemon wedges to serve
- Crusty bread or rice, to serve
Instructions
- Prep the seafood: Clean and rinse all the shellfish well. Keep everything chilled until ready to cook.
- Start the base: In a large pot or cazuela, heat olive oil over medium heat. Sauté the onion until soft (5 minutes). Add garlic and red pepper, cook another 2 minutes.
- Build flavor: Stir in tomatoes, tomato paste, paprika, bay leaf, salt, and pepper. Let it simmer until slightly thickened, about 8–10 minutes.
- Add liquid: Pour in white wine, scrape up any brown bits from the bottom of the pot, then add the fish stock. Bring to a gentle boil, then lower to a simmer for 10 minutes.
- Cook the seafood: Add the firm fish first; cook 3 minutes. Add shrimp and squid; cook another 3 minutes. Add mussels, clams, and crab; cover and steam about 5–7 minutes, until shells open and everything is tender. Discard any shellfish that do not open.
- Finish: Taste and adjust seasoning. Sprinkle with chopped parsley or cilantro.
- Serve: Serve hot with lemon wedges and plenty of crusty bread or spooned over rice.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 368kcal (18%)Carbohydrates: 18g (6%)Protein: 32g (64%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 177mg (59%)Sodium: 693mg (30%)Potassium: 1080mg (31%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 2269IU (45%)Vitamin C: 69mg (84%)Calcium: 115mg (12%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions Kitchenware
Map RecipeDiscover more from MenuCulture
Subscribe to get the latest posts sent to your email.