RCI-SF.005.0033.001
Mariscada
right|MARISCADA
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- ½ lb
- 1 lb
- clam meat (you can by a package of pre-cooked /frozen).½ lb
- ½ lb
- mussels shellfish (frozen in the shell).1 lb
- 4 unit
- 2 unit
- 1 bottle
- 3 tablespoon
- 4 tablespoon
- 6 tablespoon
- 2 unit
- 2 teaspoon
Method
1
Clean the squid by removing the head and innards, then peel away the outer skin and cut the body into thin rings; rinse and pat dry with paper towels.
2
Cut the white fish into bite-sized chunks (about 2 inches), removing any small bones; set aside.
3
Thaw the frozen mussels in their shells under cool running water until fully thawed; discard any that remain closed after thawing.
4
Dice the onions and tomatoes into small pieces; mince the garlic cloves finely.
5
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2 minutes
6
Add the minced garlic and diced onions to the hot oil, stirring frequently until the onions are soft and translucent.
5 minutes
7
Stir in the diced tomatoes and salt, cooking for 3–4 minutes until the tomatoes begin to break down and release their juices.
8
Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally.
3 minutes
9
Add the squid rings and white fish chunks, cooking for 5 minutes until the fish begins to firm up.
10
Add the clam meat, pre-cooked shrimp, and thawed mussels to the pot, stirring gently to distribute evenly.
11
Simmer for 8–10 minutes until the mussels open fully (discard any that remain closed) and the seafood is cooked through.
9 minutes
12
Remove from heat and stir in the lemon juice and fresh cilantro; taste and adjust seasoning with additional salt if needed before serving.