Seafood Soup

Brazilian Seafood Soup, A.K.A Mariscada

Got a text from my neighbor around 9:30p on a Sunday night.  Of course I was tucked into bed reading my wife’s US weekly (shhhh).   He wanted me to taste his Brazilian Seafood Soup.  The dish that won him the Gold in a Culinary School competition.  I got around to tasting it the next day and man was it awesome.  I looked it up online and didn’t find much direction.  I opened up the Joy of Cooking and How to Cook Everything and didn’t find anything there either.  So I got the recpipe from neigbor and now you can hook this up in your own kitchen. Check out the video and follow the written directions below.

Ingredients:

  • 1 Yellow onion – diced
  • 6 Cloves of garlic – minced
  • 1/4 Bunch of cilantro – chopped fine
  • 4 Chives – chopped fine
  • 2 Scallions – chopped fine
  • 1 Red pepper – diced
  • 1 Yellow pepper – diced
  • 2 Tablespoons of tomato paste
  • 1 Cup vegetable broth
  • 1 Can light coconut milk
  • 2 Ears of corn
  • 8-10 clams
  • 1/2 Pound of mussels
  • 1/2 Pound of cod – cut into serving sizes
  • 6-8 Jumbo shrimp
  • 4 Piece of squid – sliced into circles
  • 1 Habanero pepper
  • Handful of sample mushrooms – optional
  • Seasoning: Salt, Pepper, Garlic Powder, Cayenne Pepper, Soy Sauce
  • Pinch of saffron & two tablespoons of boiling water – optional

Serves 4

Directions:

Clams & Mussels: Put them in an ice bath for 20 minutes with 2 tablespoons of Lemon Juice

Corn: Cut into thirds, top with 2 cloves of minced garlic and pop into the oven for 20 minutes (oven at 375)

Cod & Shrimp: Marinate w/ Soy Sauce, Extra Virgin Olive Oil, Salt, Pepper and Garlic Powder – to taste

Saffron: Bring 2 tablespoons of water to a boil drop your saffron let the water color.

Saute your onion and 4 cloves of garlic over medium heat (need about a tablespoon and half of Extra Virgin Olive Oil). Once tender it’s time to introduce your mix of cilantro, chives and scallions (mix and let saute for a minute). Then toss in your chopped peppers and tomato paste. Let the peppers get tender for 2 minutes then add in your vegetable broth, coconut milk, corn, habanero (whole) and then season to taste w/ salt, pepper, garlic powder and cayenne pepper.

Bring to a boil. Add your clams and mussels, cover the pot and bring to a simmer. Give the mussels and clams 5 minutes covered up then add your cod, shrimp, squid and mushrooms for an additional 3 minutes. Finally pour in your 2 tablespoons of saffron water, minus the threads of safforn… give the pot one last stir and serve to your guests who are going to LOVE THIS!

My Take

If you’re a fan of soup and a fan of seafood then there is no reason not to make this. The flavor, texture and seafood variety allow this dish to have an attitude. Make it and then please tell me how it went… better yet post up a picture on the G Dude Fan Page

Big thanks to my neighbor, Peter for introducing me to a dish I’ll be making for the rest of my life!

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