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.
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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.
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