MARISCADA
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
1 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 sauté pan or wok, heat olive oil. Add the garlic, onion, ginger and sauté 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 portion Mashed Garlic Potatoes.