Recipe: Seafood Casseroles (4) - Recipes for Ibarrante (repost)

Zarzuela de Mariscos (Shellfish Stew) - Spain
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 7-24-2005

8 mussels, scrubbed
18 small clams, scrubbed
1 small onion, finely chopped
1/4 cup olive oil
2 cloves garlic, minced
1 tbsp. sofrito
4 oz. tomato sauce (1/2 of an 8 oz. can)
1 oz. brandy or cognac
1 bay leaf
1 cup fish stock (or mixture of 1/2 water plus 1/2 clam juice)
1 cup white wine, divided use
1 lb. sea scallops
all purpose flour (for coating)
1/2 tbsp. ground almonds
1/2 tsp. Goya Adobo
12 large shrimp in shells
1 packet Sazon Goya con Azafr n (Annato for color)
Salt and pepper to taste

In a large saucepan, boil or steam mussels and clams until they open. Remove open mussels and clams from pot with slotted spoon and set aside.

In a large saucepan or soup pot, saute onion in olive oil over low heat until golden brown.

Add garlic and Sofrito and simmer, uncovered, for 10 minutes.

Add tomato sauce, brandy (or Cognac), and bay leaf. Raise heat to medium and cook, uncovered, for 2-3 minutes.

In a separate saucepan, heat fish stock. Set on a back burner over low heat to keep hot until needed.

Add 1/3 cup of white wine to tomato-vegetable mixture.

Dust scallops with flour and stir into mixture with additional 1/3 cup wine. Add almonds, Adobo, shrimp, and remaining wine; stir well, and cook uncovered, over medium heat for 2-3 minutes until wine is reduced.

Add Sazon, heated stock, and opened clams and mussels to stew and heat through. Salt and pepper to taste.

Servings: 6
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MARISCADA (repost)
Adapted from a recipe by Felipe Rojas-Lombardi
Serves 6 to 8

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 saut pan or wok, heat olive oil. Add the garlic, onion, ginger and saut until carrot is translucent, Add the thyme, bay leaves, cumin, carrot and celery and saut 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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Mariscada Salsa Verde (Seafood in Green Sauce)Repost
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 9-12-2005

6 cherrystone clams
6 lobster slipper tails (membranes split lengthwise)
1 lb. pre-cooked New Zealand greenshell mussels, thawed
1/2 lb. shrimp, peeled and deveined
1/2 lb. par-boiled squid bodies, cut into rings

1/3 cup olive oil
1 lb. tomatillos, minced (see instructions)
1 lg. onion, minced
1 large head of garlic, minced (or two smaller ones)

6 cups of fish stock made with wine (a shrimp fumet works great)
3/4 cup (half a 14-oz. can) of UNSWEETENED coconut milk
1 ts. salt
1/4 tsp. pepper
1 ts. green Tabasco sauce (the mild kind; made with jalapenos)
1 bunch chopped fresh cilantro (about 1/2 cup)

Remove leaves from tomatillos, boil for 3 minutes, cool in cold water and mince in a food processor. (Par-boil squid rings in same water.) Combine the minced tomatillos, onion and garlic for a coarse pur e.

In a large soup pot, heat olive oil until hot and add the coarse pur e. Cook, uncovered, for 5 minutes or until onions are tender. Add stock, coconut milk, salt and pepper. Return to a boil, then lower heat and simmer, covered, for 20 minutes. Add Tobasco (or similar product) and cilantro. Can be made ahead, to this point.

Add clams; simmer, covered, for 5 minutes or until clams just start to open. Add slipper tails, mussels and shrimp; return to a boil and then simmer, covered for 5 more minutes, or until clams are open. Add squid and heat.
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Seafood Bisque Casserole
Board: Cooking Club at Recipelink.com
From: Terrie, MD 2-6-2001
Source: Best of the Best from New England

Try this recipe, and substitute the mixed seafood for whatever seafood you have available. Hope this is close to the recipe you remember:

1/2 pound each shrimp,crabmeat,scallops
1 tablespoon shallots -- chopped
7 tablespoons butter
10 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
1 1/2 cups milk
bread crumbs
Parmesan cheese

Saute seafood and shallots in 4 tablespoons butter. Cook 5 minutes. Sprinkle with 6 tablespoons of sherry; salt and pepper. In another pan melt the remaining 3 tablespoons butter and add flour to make paste. Add milk and remaining 4 tablespoons sherry; stir until smooth. Combine sauce and seafood mixture and place in a casserole or individual ramekins.

Top with bread crumbs and Parmesan.

Bake at 400F for 30 minutes.