Mariscada En Salsa Verde (seafood Stew In Green Sauce)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb tomatillo
• 1 medium onion, chopped
• 6 garlic cloves, chopped
• 2 tablespoons olive oil
• 13 1/2 ounces unsweetened coconut milk (or whatever your can size is)
• 2 cups chicken stock or 2 cups water and 2 tsp chicken bouillon
• 1 cup dry wine (like pinot grigio, one you would drink)
• 1/2 cup fresh parsley, chopped (about 1/2 a bunch)
• salt & freshly ground black pepper
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon butter
• 1/4 lb large shrimp, peeled and deveined
• 1/4 lb sea scallops
• 2 lobster tails
• 12 littleneck clams
• 12 mussels
• 1/4 lb squid, bodies washed well and cut into rings (calamari)
• fresh parsley, optional for garnish
• heavy cream, optional for garnish

Recipe

• 1 cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
• 2 add onions and garlic to food processor and coarsely puree.
• 3 heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (i know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
• 4 stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
• 5 cover, and cook, stirring occasionally, 20 minutes.
• 6 meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
• 7 saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
• 8 wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
• 9 add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
• 10 re-cover and cook, while shaking pan occasionally, until all shells open.
• 11 add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
• 12 serve with optional garnishes.
• 13 ------------------------------------------or---------------------------------------------.
• 14 once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
• 15 add seafood, stir, cover, and bake at 325 degrees f until bubbly, about 30 minutes.
• 16 bring to the table in the casserole dish; pass optional garnishes.