Mariscada En Salsa Verde Seafood Stew in Green Sauce
Dive into the coastal flavors of Spain with *Mariscada en Salsa Verde*, a vibrant seafood stew in a luscious green sauce that's as stunning as it is satisfying. This dish brings together a medley of fresh seafood—plump shrimp, tender scallops, briny clams, and mussels—simmered in an aromatic broth enhanced with garlic, onion, dry white wine, and a blend of fresh parsley and cilantro for its signature verdant hue. The green bell peppers and a touch of cornstarch create a silky, herbaceous sauce that's perfect for soaking up with chunks of crusty bread. Ready in under an hour, this show-stopping recipe invites you to savor bold, Mediterranean-inspired flavors with every bite. Serve it with a garnish of lemon wedges and extra herbs to elevate its fresh, zesty profile. Perfect for seafood lovers seeking a comforting yet elegant dish!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 5 cloves, minced garlic
- 1 cup, finely chopped fresh parsley
- 1 cup, finely chopped fresh cilantro
- 1 cup dry white wine
- 4 cups fish stock or seafood broth
- 12 whole, scrubbed clean clams
- 12 whole, scrubbed clean mussels
- 12 peeled and deveined large shrimp
- 8 large sea scallops
- 1 medium, finely chopped green bell pepper
- 1 whole bay leaf
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 to taste salt
- 1 to taste black pepper
- 4 for garnish lemon 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 sauté for 3-4 minutes until softened but not browned.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the finely chopped parsley and cilantro, reserving a tablespoon of each for garnish. Sauté for another 2 minutes.
Pour in the white wine and bring to a simmer, letting the alcohol cook off for about 2-3 minutes.
Add the fish stock or seafood broth, green bell pepper, and the bay leaf. Stir to combine.
Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the cleaned clams and mussels to the pot, cover, and cook for 5-7 minutes until they open. Discard any that do not open.
Gently stir in the shrimp and scallops, then reduce the heat to medium. Cook for 4-5 minutes until the shrimp turn pink and the scallops are opaque.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir it into the pot to thicken the sauce slightly.
Season the stew with salt and black pepper to taste, then remove the bay leaf.
Ladle the seafood stew into bowls, sprinkle with the reserved parsley and cilantro, and serve with lemon wedges on the side.
Pair the stew with warm crusty bread for dipping into the flavorful green sauce.
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 9384 mg | 408% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 21.4 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 753 mg | 58% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 4247 mg | 90% | |
*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.
