By David Calito Fish Salvadorean Stew
April 11, 2015
Mariscada is really famous in El Salvador. Excellent on weekend with a cold beer.
1 hr 15 mins
1 finely chopped celery.
1 green pepper chopped.
1 onion or chopped leeks.
1 chopped cilantro.
3 cloves of garlic.
2 Pound of corvina in pieces.
2 Pound peeled medium shrimp or shell depends on taste.
2 pound of crab or crab.
1/2 pound of clams in their shells.
Wash and clean all vegetables and sea food.
Clean seafood, chop the vegetables in a food processor, put in a large pot half butter, saute the vegetables with seafood (minus the corvina) for at least 3 minutes.
Add pepper to taste 3 tablespoons white wine, then place water until it covers seafood.
When boiling add the corvina, croaker finally adds that it will not come apart during cooking because it is not a firm flesh, when added corvina boil for at least 12 minutes more.
Pour sour cream and milk to taste.
Serve with torillas and lemon slices.
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