Mariscada With Green Sauce
Updated Oct. 16, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 2 tablespoons olive oil
- ¼cup plus 2 tablespoons finely chopped white onion
- 2teaspoons minced garlic
- ½cup finely chopped flat-leaf parsley
- 6littleneck clams, washed
- 3tablespoons flour
- 6mussels, washed
- 24medium shrimp, peeled and deveined
- 12bay scallops or 3 large sea scallops,quartered and tough muscle removed
- ¼cup dry sherry
- 2cups clam juice or unsalted fish stock
- 2cups asparagus juice from two 15-ounce cans asparagus
- Salt to taste
Nutritional analysis per serving (4 servings)
387 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 31 grams protein; 1491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté for 5 minutes.
- Step 2
Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more. Season to taste with salt. At the restaurant, this is served in the pot and spooned over rice.
Private Notes
Comments
This is one of the best dishes you can make!!! If you make it according to the recipe you'll smell and remember, fondly, the small and crowded El Faro restaurant where we ate some of the best food in NYC.
If you have the time and inclination this is just a wonderful dish!! I serve it over saffron rice. Just don't overcook the shell fish! Every time I make this dish I have fond remembrance of El Faro where we went when I was training in NYC. Not a pretty place but great service and smells.
I miss the Mariscada Verde I would get back east since moving to Northern CA. Hard to find Portuguese or Spanish food here so I was looking to make my own. I airfried potato chips which I remember fondly from portuguese rest. Made this 2x. 1st time I couldn't find the asp in cans at WF so I just used 4 cups of homemade dungeness crab broth I had in the freezer. DELICIOUS! I drank the sauce. 2nd time I used the asp juice and not so good. Next time I'll just use all shellfish broth.
El Faro was one of the best restaurants in NYC, went there often, tried to beat the crowds but there was always a line! Miss those pots of Paella and this one, Mariscada in Green Sauce! I always had a hard time deciding which dish to order I loved them both so much...also the ribs, who didn't LOVE the ribs!!!
This is one of the best dishes you can make!!! If you make it according to the recipe you'll smell and remember, fondly, the small and crowded El Faro restaurant where we ate some of the best food in NYC.
Loved El Faro, fond memories of the place. I remember going with my brother when we were both properly 'herbed up'....
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