Mariscada – Portuguese Shellfish Stew

Mariscada

This is my family’s favorite seafood dish which I learned from a Portuguese chef many years ago. I make it for Christmas Eve dinner every year. The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese rice.

This recipe is the main dish image page in my; Taste Portugal | 101 easy Portuguese recipes cookbook.

Recipe #47  ————– PORTUGUESE SHELLFISH STEW

1 whole uncooked lobster (chopped into quarters)

1 pound raw, peeled and de-veined Shrimp

1 pound little mussels or little neck clams (washed)

½ pound scallops

½ pound of squid (cut into rings) (optional)

1 small onion (finely chopped)

2 cloves garlic (minced)

¼ cup olive oil

1 cup Vinho Verde or white wine

1 teaspoon salt

1 teaspoon paprika

1 cup chicken broth

2 tablespoon butter

2 tablespoons chopped cilantro (garnish)

Squeeze of lemon juice

Dash of hot sauce (if desired)

Saute the onions and garlic in the olive oil in a large heavy skillet on medium heat for one minute. Add lobster, and saute for a few minutes on low heat. Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.

Add the chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.

Add butter and continue cooking for another 5 minutes for the butter to thicken the sauce.

Taste for saltiness and add hot sauce or more seasonings if desired.

Add the chopped cilantro and top with a squeeze of lemon juice before serving.

Serve with rice.

Note: You may substitute chicken broth with 1 chicken bouillon cube and 1 cup water.