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Mariscada in red sauce recipe

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Mariscada in red sauce recipe

This poor recipe began in Portugal, then traveled to South america during colonization, and today, in some way, wound up within my kitchen. My hubby requested this, however i couldn't look for a definitive recipe concerning appear to become two distinct versions, one with fresh cilantro and something without. Also coconut milk isn't necessarily used. Some used squid and cod along with the shellfish. This can be a shortcut version. If you fail to obtain the Goya Recaito you are able to substitute with the addition of a minced garlic clove clove and a lot of chopped, fresh cilantro using the onions. You'll most likely wish to blend this for any smoother consistency. Serve with crusty bread.

Ingredients Diet

  • two tablespoons essential olive oil
  • 1 onion. chopped fine
  • 4 cups chicken stock or 4 cups fish stock or 4 cups vegetable stock
  • 4 tablespoons goya recaito (cilantro cooking base)
  • two tablespoons tomato paste
  • 14 ounces coconut milk (or whatever size your can is, they vary)
  • 12 littleneck clams. completely washed
  • 12 mussels. completely washed and debearded
  • 1 ⁄2 lb large shrimp (tails intact optional)
  • 2 lobster tails. snipped in two lengthwise before serving

Optional Garnishes

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