MARISCADA EN RECADO (SHELLFISH STEW)
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
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
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
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
SEMITA DE PIñA (SALVADORAN JAM-FILLED PASTRY)
Semita, a popular pastry in El Salvador, is basically a tart of bread dough filled with jam or other rich fillings. Semita de piña, with a tasty pineapple filling, is a favorite. Prep time includes rising and resting. Posted for ZWT.
Provided by Chef Jean
Categories South American
Time 3h10m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
- Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
- Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
- Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
- Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
- Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
- Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
- Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
- Variations:.
- Pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. Other good choices are fig, plum or raspberry preserves.
- Grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.
Nutrition Facts : Calories 439.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 84.8, Sodium 356.6, Carbohydrate 77.2, Fiber 2.2, Sugar 27.9, Protein 8.5
More about "receta de mariscada salvadoreña recipes"
MARISCADA SALVADORENA - YOUTUBE
From youtube.com
Author K Chivo VlogsViews 54.6K
RECETA DE MARISCADA SALVADOREñA (NATURAL) - COCINA …
From cocinasalvadorena.com
3.5/5 (4)Total Time 1 hr 30 minsEstimated Reading Time 1 min
SALVADORAN QUESADILLA (SWEET CHEESE POUND CAKE)
From curiouscuisiniere.com
TORREJAS - TRADITIONAL LATIN AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
MARISCADA SALVADOREñA (RECETA) - EL SALVADOR MI PAíS
From elsalvadormipais.com
RECETA DE MARISCADA SALVADOREñA - PINTEREST.CO.UK
From pinterest.co.uk
HORCHATA DE MORRO - TRADITIONAL SALVADORAN RECIPE | 196 FLAVORS
From 196flavors.com
QUESADILLA SALVADOREñA - SALVADORAN SWEET CHEESE BREAD
From cookingtheglobe.com
PASTELITOS SALVADOREñOS - TRADITIONAL SALVADORAN RECIPE | 196 FLAVORS
From 196flavors.com
MARISCADA SALVADOREñA | RECETA | COMIDA SALVADOREñA, MARISCOS, …
From pinterest.com
MARISCADA SALVADORENA - YOUTUBE | RECETAS DE COMIDA, …
From pinterest.co.uk
QUESADILLA SALVADOREñA - SALVADORAN CHEESE POUND CAKE | 196 …
From 196flavors.com
QUESADILLA SALVADOREñA - COCINA SALVADOREñA
From cocinasalvadorena.com
MARISCADA SALVADOREñA - YOUTUBE
From youtube.com
MARISCADA SALVADOREÑA (SOPA DE MARISCOS) - YOUTUBE
From youtube.com
15 MARISCADA IDEAS | RECIPES, FOOD, SEAFOOD RECIPES
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love