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Mariscada Salvadoreña
A rich and complex seafood stew brimming with various types of seafood in a flavorful tomato and coconut milk broth.
ð§ ææ
- 2 lbs Mixed seafood(e.g., shrimp, calamari, mussels, clams, fish fillets)
- 1 can (13.5 oz) Coconut milk
- 1 can (14.5 oz) Diced tomatoes
- 1 medium Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1 medium Bell pepper(chopped)
- 1/2 cup Cilantro(chopped)
- 2 cups Vegetable broth or fish stock
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 tsp Optional: Pinch of achiote powder for color
ðšâð³ äœãæ¹
- 1
Prepare the seafood: clean shrimp, slice calamari, scrub mussels and clams. Cut fish into bite-sized pieces. If using frozen seafood, thaw completely.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5-7 minutes.
- 3
Add diced tomatoes (undrained), coconut milk, vegetable broth, chopped cilantro, salt, pepper, and achiote powder (if using). Bring to a simmer, stirring well.
- 4
Add the seafood to the simmering broth. Start with the fish and calamari, followed by shrimp, mussels, and clams. Cook until the seafood is just cooked through and the mussels and clams have opened, about 8-12 minutes depending on the size of the pieces. Discard any unopened mussels or clams.
- 5
Adjust seasoning to taste. Be careful not to overcook the seafood, as it can become tough.
- 6
Serve hot, garnished with fresh cilantro. Traditionally served with rice.
ð¡ ããã®ã³ã
- âUse a variety of fresh seafood for the best flavor and texture.
- âDon't overcook the seafood; it cooks quickly.
- âTaste and adjust seasoning carefully, as seafood can be salty.
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- Add a splash of white wine to the broth for added depth.
- Include a pinch of red pepper flakes for a spicy kick.