Mariscadaakacaldodesietemares Recipes

MARISCADA AKA CALDO DE SIETE MARES

Mariscada Aka Caldo De Siete Mares image

This is served all over Mexico, Central and South America. It is delicious anytime during the year and is popular served as a brunch.

Provided by cervantesbrandi

Categories Catfish

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs catfish (whole, cut into 3 inch peices with bones left in)
1 lb shrimp (shells and heads left on)
1/2 lb baby octopus (cleaned)
1/4 lb squid (cleaned and cut in peices)
1/4 lb green mussels (I use the frozen kind)
4 small blue crabs
1/2 white onion (cut in thirds)
1 tomatoes (quartered)
1 bunch fresh epazote (or cilantro)
1/2 bunch fresh cilantro (minced)
1/4 bell pepper
3 fish bouillon cubes
4 shrimp bouillon cubes
8 cups water
1 tablespoon butter
1 lime, juice of
salt

Steps:

Place the water, bouillon cubes, onion, tomato, and bell pepper in a large pot and bring to a boil.
In a saute pan melt the butter on medium high heat and add the peices of cat fish in the pan. Season the fish with lime juice and salt and cook on medium high for 4 minutes until the skin starts to peel from the fish. Turn the pieces over, season with lime juice and salt and cook for an additional 4 minutes.
Turn down the heat on your pot to medium and carefully add in the cat fish, shrimp, mussels, octupus, crabs and squid. Add the minced cilantro and the epazote and stir the top just to barely incorporate the cilantro.
Cover the pot and cook on medium for 15 minutes. Turn the heat off and allow the soup to sit for 5 additional minutes.
Serve the soup with fresh limes, salt, and corn tortillas. Sometimes I even dice onions, cilantro and radishes for garnish.
Note; You can also buy a bag of frozen seafood which would include squid, mussels, octupus, and baby shrimp. This can replace the seafood ingredients except for the large shrimp, crabs, and catfish.

Nutrition Facts : Calories 371.1, Fat 15.4, SaturatedFat 4.4, Cholesterol 290.9, Sodium 421.3, Carbohydrate 4.7, Fiber 0.6, Sugar 1.2, Protein 50.5

CAPIROTADA (MEXICAN DESSERT)

Capirotada (Mexican Dessert) image

Capirotada is a traditional Mexican dessert similar to bread pudding. This dish is cooked by my mother during the holidays and mostly during Lent season.

Provided by mpatricia25

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 16

Number Of Ingredients 12

Ingredients

3 cups water
16 ounces piloncillo (Mexican brown sugar cone), chopped
3 cinnamon sticks
2 tablespoons raw sugar
2 tablespoons vanilla extract
¼ teaspoon ground cloves
¼ cup butter
1 (18 ounce) loaf French bread, sliced
1 ½ cups shredded Monterey Jack cheese
1 ½ cups chopped walnuts
½ cup raisins
½ cup chopped dried apricots

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
Lightly butter each slice of bread. Place slices in a large, flat baking pan.
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 56.6 g, Cholesterol 17.1 mg, Fat 14.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 287.8 mg, Sugar 36.4 g

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