Mariscada-Brazilian Style Seafood Stew
Recipe courtesy of Sack's Cafe and Restaurant
4 cups canned/diced tomatoes
2 13.5 oz cans of coconut milk
2/3 cup sweet chili sauce
2 T honey
1/3 cup lime juice
1 T Thai fish sauce
1 T sambal olek
1 large sweet yellow onion
3 cups corn kernels
1 medium butternut squash
24 manila clams (rinsed under cold water)
8 large diver scallops
12 tiger prawns (peeled and deveined)
12 oz fresh halibut (cut in 1 ½ ounce pieces)
12 oz fresh salmon (cut in 1 ½ ounce pieces)
4 cups of cooked jasmine rice
1 lime, cut into wedges
3 T olive oil
½ cup white wine
¼ cup fresh basil (shredded)
Salt and pepper to taste
For the sauce, combine all ingredients in a large saucepan and bring to a simmer. Puree until smooth and set aside.
Preheat oven to 350 degrees. Peel and julienne the yellow onion and place in a bowl with the corn. Peel, seed and dice the butternut squash in half-inch cubes. Toss with a little olive oil, salt and pepper, and bake the squash on a baking sheet until just knife tender, about 10-15 minutes. Allow squash to cool and mix with other vegetables. Set aside.
Heat the oil in a large saucepot over high heat. First, add all the vegetables and sauté, while stirring for 1-2 minutes, until the onion begins to turn translucent. Next, add the clams and continue to cook while stirring until the clams begin to open, then deglaze the pan with the white wine. Once the wine is almost evaporated add the prepared sauce and reduce heat to medium. Add the rest of the seafood and allow the stew to simmer until the seafood is almost cooked thoroughly, about two minutes. Turn off heat and season to taste with salt and pepper.
Just before serving, sprinkle the stew with shredded basil. Serve a portion of the mariscada in a large bowl and top with a scoop of jasmine rice. Serve with lime wedges.