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Mariscada With Green Sauce Recipe

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This recipe for Mariscada With Green Sauce, by , is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

carol caruso
Added: Thursday, October 29, 2009


1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons finely chopped white onion
2 teaspoons minced garlic
1/2 cup finely chopped flat-leaf parsley
6 littleneck clams, washed
3 tablespoons flour
6 mussels, washed
24 medium shrimp, peeled and deveined
12 bay scallops or 3 large sea scallops,quartered and tough muscle removed
1/4 cup dry sherry
2 cups clam juice or unsalted fish stock
2 cups Chicken Broth
Salt to taste

Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Saute for 5 minutes.

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.




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