Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mariscada (Spanish Cioppino)




Source of Recipe


Internet


List of Ingredients




24 mussels or clams
2 lbs shrimps (medium sized)
1 lb sea scallops
2 cans plum tomatoes
1/4 cup olive oil
2 garlic cloves crushed
1 onion chopped
1 piece of fresh ginger, peeled and finely chopped
1/2 tsp dried thyme
2 bay leaves
1 tsp ground cumin
1 carrot, peeled and diced
1 celery stalk, finely chopped
1/2 cup dry white wine or beer
1/2 tsp sugar
2 tsp coarse salt
I big tomato chopped


Recipe



Wash the seafood very well, rinsing in cold water and draining in colander. Process the plum tomatoes. Set aside.

In a big saute pan or wok, heat olive oil. Add the garlic, onion, ginger and saute until carrot is translucent.

Add the thyme, bay leaves, cumin, carrot and celery and saute until carrot has softened slightly.

Add wine or beer and cook until most liquid evaporated.

Add the processed tomato and the sugar. Cook at medium heat, stirring now and then, until tomato sauce thickens.

Stir in the salt. Add the mussels or clams. Add the fresh tomato pieces and the shrimp. Cover tightly and cook until the shellfish opens. Remove from heat and transfer to earthenware casserole. Sprinkle with chopped cilantrillo or parsley.

Serve the Mariscada over white rice.