MARISCADA (SEAFOOD STEW)
Serves 6 to 8
Adapted from a recipe by Felipe Rojas-Lombardi

24 mussels or clams
2 lbs shrimps (medium sized)
1 lb sea scallops
2 cans plum tomatoes
1/4 cup olive oil
2 garlic cloves crushed
1 onion chopped
1 piece of fresh ginger, peeled and finely chopped
1/2 tsp dried thyme
2 bay leaves
1 tsp ground cumin
1 carrot, peeled and diced
1 celery stalk, finely chopped
1/2 cup dry white wine or beer
1/2 tsp sugar
2 tsp coarse salt
I big tomato chopped

Wash the seafood very well, rinsing in cold water and draining in colander.

Process the plum tomatoes. Set aside.

In a big saute pan or wok, heat olive oil. Add the garlic, onion, ginger and saute until carrot is translucent.

Add the thyme, bay leaves, cumin, carrot and celery and sauté until carrot has softened slightly.

Add wine or beer and cook until most liquid evaporated. Add the processed tomato and the sugar. Cook at medium heat, stirring now and then, until tomato sauce thickens.

Stir in the salt. Add the mussels or clams. Add the fresh tomato pieces and the shrimp. Cover tightly and cook until the shellfish opens. Remove from heat and transfer to earthenware casserole. Sprinkle with chopped cilantrillo or parsley.

Serve the Mariscada over white rice and a generous slice of Pure de Batata y Jengibre.

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SWEET POTATO AND GINGER PUREE
Serves 6 to 8
Adapted from a recipe by Felipe Rojas Lombardi.

8 sweet potatoes peeled and boiled.
1 tbsp butter or margarine, softened
1/2 cup sliced almonds
a small piece of fresh ginger, peeled and grated or a pinch of ground ginger
1/4 tsp ground allspice
3 eggs separated
1 tbsp butter, melted
pinch of sugar
pinch of salt

Mash sweet potatoes until you obtain 5 to 6 cups. Set aside.

Grease a lasagna baking dish with the softened butter. Sprinkle about 5 tbsp of the sliced almonds on the bottom and sides of the baking dish and set aside.

Mix ginger and allspice. Beat egg yolks with electric mixer until lemony in color. Stir in the ginger allspice, and mix together with the melted butter into the mashed potatoes. Mix thoroughly and spread evenly in the baking dish.

Preheat oven to 375 F.

Beat the egg whites until stiff. Fold in 2 tbsp of the sliced almonds. Spread egg whites over sweet potatoes, sprinkle with the sugar and the remaining almonds.

Bake for 20 to 25 minutes, or until golden brown. Remove from oven and serve in slices with the white rice and the Mariscada.