Mariscada

Mariscada Recipe from Brazil: Squid, Shrimp, Tomatoes, Coconut Milk and More

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Mariscada is a delicious seafood stew that originates from Portugal. This dish is a flavorful combination of various types of seafood, cooked in a rich and creamy coconut milk broth. Mariscada is a popular dish in Portuguese cuisine and is often served as a main course.

History

Mariscada has its roots in Portuguese coastal cuisine, where seafood is abundant and a staple in many dishes. The name "mariscada" comes from the Portuguese word "marisco," which means seafood. This dish has been enjoyed for generations in Portugal and has become a favorite in many other countries as well.

Ingredients

0.5 lb (227 g) of fresh squid (calamari).
1 lb (454 g) of fresh white fish.
0.5 lb (227 g) of clam meat (you can buy a package of pre-cooked/frozen).
0.5 lb (227 g) of pre-cooked shrimp.
1 lb (454 g) of mussels shellfish (frozen in the shell).
4 ripe tomatoes.
2 onions.
1 bottle of coconut milk.
3 tbsp of chopped cilantro.
4 tbsp of lemon juice.
6 tbsp of olive oil.
2 cloves of garlic.
2 tsp of salt.

How to prepare

Place pre-cooked frozen clam meat and shrimp in a colander. Allow them to thaw and drain overnight in the refrigerator.
Cut the fresh fish into cubes and the squids into small pieces. Rinse them and place in a bowl with salt and lemon juice. Let them marinate while you cook the mussels.
Rinse the frozen mussels under cool running water. The shells should close.
Place mussels that do not close in a bowl with cold water and agitate them to make the shell close. Discard the shells that do not close because they can be spoiled and cause intoxication.
In a large saucepan, place the good mussels with 0.13 cup of water.
Cook them for about 10 to 15 minutes or until the shells open wide apart and the meat comes loose.
Use a fork to remove the meat from the shells. Discard the shells and reserve the meat.
Combine diced tomatoes, onions, cilantro, minced garlic, and salt in a blender.
Make a coarse purée.
In a large pan, heat the olive oil and pour the coarse purée.
Add the fresh fish and squid. Cook for about 10 minutes.
Then, add the other seafood: shrimp, clam meat, and mussels' meat.
Add the coconut milk and cook for an additional 15 minutes.
The dish should have the consistency of a soup when done.

Variations

Add diced bell peppers or carrots for extra flavor and texture.
Use different types of seafood such as scallops or lobster for a luxurious twist.
Spice up the dish with red pepper flakes or paprika for a kick of heat.

Cooking Tips & Tricks

Make sure to properly thaw and drain the pre-cooked frozen seafood before using it in the recipe.

- When cooking the mussels, discard any shells that do not open as they may be spoiled.

- The key to a flavorful mariscada is in the fresh seafood and the coconut milk broth, so use high-quality ingredients for the best results.

- Adjust the seasoning to your taste preferences by adding more salt or lemon juice if needed.

Serving Suggestions

Serve mariscada hot, garnished with fresh cilantro and a squeeze of lemon juice. It pairs well with crusty bread or rice on the side.

Cooking Techniques

Marinate the fresh fish and squid in lemon juice and salt to enhance their flavor.

- Cook the seafood in stages, starting with the mussels and finishing with the coconut milk broth, to ensure that each ingredient is cooked perfectly.

Ingredient Substitutions

Use canned tomatoes instead of fresh tomatoes if they are not in season.

- Substitute coconut milk with heavy cream for a richer broth.

Make Ahead Tips

Mariscada can be prepared ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve mariscada in individual bowls, garnished with a sprig of fresh cilantro and a lemon wedge on the side. The vibrant colors of the seafood and the coconut milk broth make for an attractive presentation.

Pairing Recommendations

Pair mariscada with a crisp white wine such as Sauvignon Blanc or Albariño. The acidity of the wine will complement the richness of the seafood stew.

Storage and Reheating Instructions

Store any leftover mariscada in an airtight container in the refrigerator for up to 2 days. Reheat the stew gently on the stovetop, adding a splash of water or coconut milk to thin out the broth if needed.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Mariscada is a good source of Vitamin C, Vitamin B12, Iron, and Potassium.

Alergens

Contains shellfish (mussels, shrimp, squid) and fish. May contain traces of other allergens.

Summary

Mariscada is a nutrient-rich dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Mariscada is a flavorful and satisfying seafood stew that is perfect for a special occasion or a cozy dinner at home. With a rich coconut milk broth and a variety of fresh seafood, this dish is sure to impress your family and friends. Enjoy the taste of Portugal with this delicious mariscada recipe!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by an old friend who had just returned from a trip to Spain. He told me that he had dined at a quaint little restaurant by the sea and had tasted the most exquisite seafood stew he had ever had. He managed to charm the chef into giving him the recipe and he passed it on to me with a mischievous grin.

As I read through the ingredients and instructions, I felt a rush of excitement. The Mariscada, as the dish was called, was a luxurious medley of fresh seafood simmered in a rich and aromatic broth. It was a dish fit for royalty, yet simple enough for a humble cook like myself to attempt.

I wasted no time in gathering the necessary ingredients. I made my way to the local fish market, where I carefully selected the freshest specimens of shrimp, scallops, mussels, and fish. I could practically taste the briny sweetness of the seafood as I paid for my purchases and made my way back home.

In my kitchen, I set to work, chopping onions, peppers, and tomatoes with practiced ease. I sautéed them in a generous amount of olive oil until they were soft and fragrant, then added a splash of white wine to deglaze the pan. The scent that wafted through my kitchen was intoxicating, promising a feast fit for a king.

I added the seafood to the pot, watching as the shrimp turned pink and the mussels began to open. I carefully stirred in a pinch of saffron, a dash of paprika, and a sprig of fresh parsley, letting the flavors meld and mingle. Finally, I ladled the steaming stew into bowls and garnished it with a squeeze of lemon and a sprinkle of chopped cilantro.

As I took my first bite, I was transported to the sun-drenched shores of Spain. The broth was rich and flavorful, the seafood tender and succulent. Each mouthful was a symphony of tastes and textures, a celebration of the sea and all its bounty.

I knew then that this recipe would become a staple in my repertoire. I would serve it to friends and family, impressing them with my culinary prowess and transporting them to far-off lands with each spoonful. And as I sat at my table, savoring the last remnants of the Mariscada, I felt a deep sense of gratitude for the friends and experiences that had brought this recipe into my life.

In the years that followed, I would make the Mariscada countless times, each batch as delicious and satisfying as the last. I would tweak the recipe here and there, adding a pinch of this or a dash of that, but the essence of the dish would always remain the same: a tribute to the sea and all its wonders, a reminder of the power of food to transport us to places we have never been.

And as I passed on the recipe to my children and grandchildren, I knew that the Mariscada would continue to be a part of our family's culinary heritage, a symbol of our shared love for good food and good company. For me, this dish would always be more than just a recipe – it would be a gateway to a world of flavors and memories, a testament to the magic of cooking and the joy of sharing a meal with those we love.