Mariscadaenrecadoshellfishstew Recipes

TOP 10 MOROCCAN RECIPE COLLECTION

Top 10 Moroccan Recipe Collection image

Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.

Provided by insanelygood

Number Of Ingredients 10

Ingredients

Moroccan Chicken Tagine
Moroccan Khobz Recipe (Moroccan White Bread)
Moroccan Couscous with Roasted Vegetables
Moroccan Chickpea and Apricot Tagine
Harcha (Moroccan Semolina Bread)
Bessara (Fava Bean Dip or Soup)
Moroccan Carrot and Chickpea Salad
Moroccan Lentil Soup
Preserved Lemons
Moroccan Lamb Stew

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious Moroccan recipe the whole family will enjoy!

Nutrition Facts :

MARISCADA EN RECADO (SHELLFISH STEW)

Mariscada En Recado (Shellfish Stew) image

This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.

Provided by threeovens

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, chopped fine
4 cups fish stock or 4 cups vegetable stock
4 tablespoons goya recaito (cilantro cooking base)
2 tablespoons tomato paste
14 ounces coconut milk (or whatever size your can is, they vary)
12 littleneck clams, thoroughly washed
12 mussels, thoroughly washed and debearded
1/2 lb large shrimp (tails intact optional)
2 lobster tails, snipped in half lengthwise before serving
red pepper, strips add with shellfish if using
green pepper strip, add with shellfish if using
fresh cilantro or fresh parsley
lemon wedge
lime wedge
chili oil (Chili Oil)

Steps:

Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
Reduce heat, cover, and simmer 20 minutes.
Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
Garnish, as desired.

Nutrition Facts : Calories 496.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.8, Sodium 705.1, Carbohydrate 24.8, Fiber 3, Sugar 12.3, Protein 32.2

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

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