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Mariscada With Green Sauce Recipe

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This recipe for Mariscada With Green Sauce is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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