Mariscada En Recado Shellfish Stew Recipe

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

How to Make Mariscada En Recado Shellfish Stew

1. Heat a large pot or Dutch oven over medium-low heat. Add 1 medium onion, chopped.
2. Sauté until softened but not browned, about 5 minutes.
3. 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).
4. Increase heat to bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes.
6. 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.
7. Add 2 cooked lobster tails, cut lengthwise in half.
8. Garnish with fresh cilantro, lime wedges, and a drizzle of olive oil (optional). Serve immediately with crusty bread.