Ingrédients pour Mariscada En Salsa Verde Seafood Stew In Green Sauce
- Tomatillo
- Onion
- Garlic Cloves
- Olive Oil
- Unsweetened Coconut Milk
- 1 ½ cups chicken stock
- Dry White Wine
- Fresh Parsley
- Salt & Freshly Ground Black Pepper
- Hot Pepper Sauce
- 1 tablespoon butter
- Large Shrimp
- Sea Scallops
- 1 pound lobster tails
- Littleneck Clams
- 1 pound mussels, scrubbed and debearded
- 1 cup cleaned squid, cut into rings
- Heavy Cream
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Comment préparer Mariscada En Salsa Verde Seafood Stew In Green Sauce
- Boil 1 pound tomatillos for 3 minutes, then immediately plunge into ice water. Roughly chop in a food processor.
- Add 1 medium onion and 3 cloves garlic to the food processor and coarsely puree with the tomatillos.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté the puree until onions are tender, about 5 minutes.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 1 ½ cups chicken stock, ½ cup dry white wine, and 1 cup packed fresh parsley (or cilantro, or a mix).
- Season generously with salt, freshly ground black pepper, and your favorite hot sauce (start with ½ teaspoon and adjust to taste).
- Cover and simmer, stirring occasionally, for 20 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat.
- Add 1 pound shrimp and sauté for 1 minute per side, until lightly seared. Set aside.
- Add 1 pound scallops to the same skillet and sauté for 2 minutes per side, until seared. Set aside.
- Wipe out the skillet. Add ¼ cup water and 1 pound lobster tails. Cover and steam for 3 minutes.
- Cut lobster tails lengthwise with kitchen shears and set aside.
- Add 1 pound clams to the skillet, cover, and cook, shaking occasionally, until they open. Add 1 pound mussels.
- Re-cover and cook, shaking occasionally, until all shells open (discard any that don't open).
- Add all seafood (including 1 cup cleaned squid) to the salsa verde. Heat through for 10 minutes, ensuring the seafood is heated but not overcooked.
- Serve immediately with optional garnishes such as lime wedges, chopped cilantro/parsley, and crusty bread.
- **Alternative Oven Method:** Once the salsa verde is finished simmering, pour it into an oven-safe, covered casserole dish. Add seafood, stir, cover, and bake at 325°F (160°C) until bubbly, about 30 minutes. Serve directly from the casserole.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
23g
Fat
109g
Carbs
7g
