Ingredients for Mariscada En Recado Shellfish Stew
- Olive oil, for garnish (optional)
- Onion
- Chicken Stock
- Recaito
- 2 tablespoons tomato paste
- 1 (13.5 ounce) can full-fat coconut milk (optional)
- Littleneck Clams
- Mussels
- Large Shrimp
- 2 cooked lobster tails
- Red Pepper
- Green Pepper Strip
- Fresh Cilantro
- Lemon Wedge
- Lime Wedge
- Chili Oil
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How to Make Mariscada En Recado Shellfish Stew
- Heat a large pot or Dutch oven over medium-low heat. Add 1 medium onion, chopped.
- Sauté until softened but not browned, about 5 minutes.
- Add 4 cups fish stock, 2 tablespoons Goya Recaito (or substitute: 1 minced garlic clove + 1/2 cup chopped fresh cilantro – blend for a smoother consistency), 2 tablespoons tomato paste, and 1 (13.5 ounce) can of full-fat coconut milk (optional).
- Increase heat to bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add 1 pound mixed shellfish (clams, mussels, shrimp – or add 1/2 pound squid and/or 1/2 pound cod), cover, and continue to simmer until clams open, about 5-7 minutes. Discard any clams that don't open.
- Add 2 cooked lobster tails, cut lengthwise in half.
- Garnish with fresh cilantro, lime wedges, and a drizzle of olive oil (optional). Serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
49g
Fat
92g
Carbs
8g
