Dive into the flavorful world of Salvadoran cuisine with Mariscada Salvadoreña, a delectable seafood soup bursting with a variety of seafood and aromatic vegetables. This rich and hearty dish serves as a perfect main course, offering a delightful blend of textures and flavors for an authentic culinary experience.
Ingredients
- 🐟 2 fish fillets
- 🦐 1 pound shrimp
- 🦞 1 or 2 small lobsters
- 🥘 1 pound mussels
- 🦀 3 crabs (Jaibas)
- 🐠 2 fish heads
- 🐙 1/2 pound calamari
- 🍅 4 tomatoes
- 🧅 1 onion
- 🌶️ 1 green chili or bell pepper
- 🧄 2-3 garlic cloves
- 🧂 2 packets of Maggi Crema Marisco cream of seafood
- 🧂 2 packets of Knorr Caldo de Camarón shrimp consommé
- 🍶 Cooking oil Food Lion Vegetable Oil
- 🥄 Cream (to taste)
- 💧 3 liters water
Instructions
1- Prepare Seafood:
- Clean the shrimp by removing the vein using a toothpick.
- Cut the calamari into rings.
- Season the fish heads with one packet of shrimp consommé.
2- Prepare Vegetables:
- Chop the tomatoes, onion, green chili, and garlic.
3- Start Soup Base:
- Bring 2 liters of water to a boil in the large pot.
- In the frying pan, heat some Food Lion Vegetable Oil over medium heat.
- Sauté the chopped onion and green chili for 2 minutes.
- Add the garlic and continue cooking briefly.
4- Blend Vegetables:
- Transfer the sautéed vegetables to the blender.
- Add the tomatoes and 2 cups of water.
- Blend until smooth.
5- Cook Seafood (Initial):
- In the frying pan, add more oil and fry the seasoned fish heads until golden brown.
- Once the large pot boils, add the calamari and fried fish heads.
- Fry the lobster in the pan until it turns red, then set aside.
6- Combine Soup Ingredients:
- Once the pot boils again, add the blended vegetable mixture.
- Stir and let boil again, skimming off any yellow froth with the ladle.
- Add the fried lobster to the pot.
- Dissolve the two packets of cream of seafood in 2 cups of hot water and add to the pot.
7- Add Remaining Seafood and Cream:
- Add the mussels, shrimp, fish fillets, and crabs to the soup.
- Stir in the remaining shrimp consommé.
- Add cream to taste, adjusting the seasoning if necessary.
- Allow the soup to simmer on low heat until the seafood is fully cooked.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Approximately 6
Calories: Varies based on seafood quantity and cream usage
Equipment: Large aluminum cooking pot, Non-stick frying pan, RCA blender, Blue plastic cutting board, Serrated knife with blue handle, Wooden spoon, Toothpick, Whisk, Ladle, Electric stovetop, RCA Microwave oven, Various ceramic and plastic bowls, Glass oil dispenser, PAM Cooking Spray
Cooking Tips
- Use toothpicks for quick shrimp cleaning.
- Fry fish heads for enhanced broth flavor.
- Skim the froth for a clear soup.
- Adjust seasoning before adding cream.
- Add cream on low heat to prevent curdling.
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Mariscada Salvadoreña
