Mariscada En Recado Shellfish Stew
Dive into a bowl of coastal indulgence with *Mariscada en Recado Shellfish Stew*, a rich and aromatic dish that brings the essence of the sea to your table. This vibrant Latin American-inspired stew is brimming with tender shrimp, mussels, clams, and chunks of delicate white fish, all simmered in a bold, spice-laden broth infused with paprika, cumin, and ground annatto. The savory base, made with sautéed onions, garlic, red bell pepper, and a splash of white wine, is brightened with fresh cilantro and a squeeze of lime for a zesty finish. Perfectly balanced and deeply flavorful, this hearty seafood stew pairs beautifully with crusty bread to soak up every last drop of the luscious broth. Ideal for a cozy weeknight dinner or an impressive weekend feast, this one-pot wonder will captivate seafood lovers and transport your taste buds straight to the coast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 medium-sized, diced red bell pepper
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 4 cups fish stock or seafood stock
- 1 cup white wine
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground annatto (achiote)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound, shells on or off shrimp
- 1 pound, cleaned and debearded mussels
- 1 pound, cleaned clams
- 1 pound, cut into 2-inch chunks white fish fillets (such as cod or halibut)
- 2 tablespoons, chopped fresh cilantro
- 1 for serving fresh lime wedges
- 1 loaf, for serving crusty bread
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 3-5 minutes, stirring until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until aromatic.
Add the tomato paste and cook for 2 minutes, stirring frequently to deepen the flavor.
Pour in the diced tomatoes, fish stock, and white wine. Stir well to combine.
Season with paprika, cumin, ground annatto, salt, and black pepper. Bring the mixture to a gentle simmer.
Lower the heat and simmer for 10 minutes, allowing the flavors to meld.
Add the shrimp, mussels, clams, and fish chunks to the pot. Cover and cook for 6-8 minutes, or until the shellfish have opened and the fish is cooked through.
Discard any shellfish that did not open during cooking.
Taste the broth and adjust seasoning with additional salt and pepper as needed.
Stir in the chopped cilantro just before serving for a fresh, vibrant finish.
Ladle the stew into bowls, garnish with lime wedges, and serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
