Entree: El Salvador – Southern Culinary Region – Mariscada (Hearty Salvadoran seafood stew of mixed shellfish and fish in a seasoned tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1/2 cup (120 ml) crushed tomatoes
- 1/2 cup (120 ml) dry white wine or beer (optional)
- 3 cups (720 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) smoked paprika
- 1 lb (454 g) firm white fish fillets, cubed (e.g., snapper or corvina)
- 1 lb (454 g) shrimp, peeled and deveined
- 1 lb (454 g) mussels or clams, scrubbed and debearded
- 4 oz (115 g) squid rings (optional)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, or to taste
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 ears of corn, cut into 2-inch (5.08 cm) pieces, about 10 oz (280 g) (such as sweet corn)
- Cooked white rice or warm corn tortillas for serving

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1/2 cup (120 ml) crushed tomatoes
- 1/2 cup (120 ml) dry white wine or beer (optional)
- 3 cups (720 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) smoked paprika
- 1 lb (454 g) firm white fish fillets, cubed (e.g., snapper or corvina)
- 1 lb (454 g) shrimp, peeled and deveined
- 1 lb (454 g) mussels or clams, scrubbed and debearded
- 4 oz (115 g) squid rings (optional)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, or to taste
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 ears of corn, cut into 2-inch pieces, about 10 oz (280 g) (such as sweet corn)
- Cooked white rice or warm corn tortillas for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook 1 minute until fragrant.
2. Stir in the diced tomatoes, crushed tomatoes, and tomato paste. Cook 3–4 minutes to slightly reduce and concentrate flavors. Add the white wine or beer if using and let it reduce by half.
3. Pour in the fish stock and add bay leaves, cumin, oregano, and smoked paprika. Bring to a simmer, then add corn pieces. Simmer gently 8–10 minutes so the flavors marry.
4. Add the firm white fish cubes to the simmering broth and cook 4–5 minutes. Then add the shrimp, mussels/clams, and squid rings (if using). Cover and cook until shrimp are opaque and shellfish have opened, about 4–6 minutes. Discard any shellfish that do not open.
5. Stir in lime juice, Worcestershire sauce, chopped cilantro, and season with salt and pepper to taste. Remove bay leaves.
6. Serve hot in bowls over rice or with warm corn tortillas, garnished with extra cilantro.