Mariscada With Green Sauce
¼ cup plus 2 tablespoons olive oil
¼ cup plus 2 tablespoons finely chopped white onion
2 teaspoons minced garlic
½ 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
¼ cup dry sherry
2 cups clam juice or unsalted fish stock
2 cups asparagus juice from two 15-ounce cans asparagus
Salt to taste.
- Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté 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.
Adapted from El Faro.