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Jan 10, 2005 12:16 PM

Mariscada in Green Sauce

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I was in Manhattan this past weekend and ate at the Spainish restaurant Sevilla in the Village. I had their Mariscada in Green Sauce and have been dreaming about it ever since. It had clams, mussels, shrimp and scallops with olive oil, garlic, parsley and onions and was served over saffron rice. It reminded me a lot of a white wine clam sauce that's served over pasta. Does anyone have such a recipe in their repertoire? TIA!

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  1. I Googled "Mariscada" and several recies came up. Most indicatd that it was a South American seafood stew.

    2 Replies
    1. re: Candy

      Thanks for the suggestion. Unfortunately, I already tried the google search and none of the recipies were quite what I'd had at Sevilla. It seems like many Latin American countries have their own twist on Mariscada. They all have the multi-shellfish...but with different kinds of sauces. The Spainsh variety I enjoyed was more of an olive oil/garlic/wine/parsley thin brothy sauce....the "Green Sauce"....which acutally didn't appear all that green to me, except for the parsley.

      1. re: Free Wilma
        King of Northern Blvd.

        I know and enjoy the dish you are talking of.....Unfortunately I have never been able to find a recipe...I have a few good Spanish cook books and they don't really cover that dish...Maybe it's not that authentic? but whatever it is....It's good......

    2. There's a recipe at the link below for a version of this dish:


      1 Reply
      1. re: Nancy Berry

        I saw that one earlier too when I did a google search. However, the ingredients just don't match up to the dish I ate the other day. The one you provided a link to is more of a salsa and had coconut milk. The dish I had was more of a wine/olive oil/garlic thin brothy sauce. But thanks for the suggestion.

      2. What your describing sounds very Spanish (and, no, it wouldn't have coconut milk). Mariscada is kind of a generic word meaning--a whole slew of edible goodies from the sea.

        I've had a similar sauce (salsa de perejil or salsa verde) here in Spain, but usually over fish. Was this sauce more like a dressing that was added after the cooking took place or a broth?

        Here's a recipe for the brothy version paraphrased from a Basque Cookbook (sorry about the Metric-ness and vagueness in the directions):

        Serves 5 (though in American terms, that might be closer to 3...)

        --150 ml olive oil
        --5 cloves of garlic very finely minced
        --several sprigs of parsley leaves very finely minced(the flat-leafed variety)
        --.75 l of fish stock (fumet--I also have this recipe)
        --.10 l white wine
        --a small amount of flour for thickening

        Put the olive oil in a roasting pan or sauce pan. Add the garlic and cook until it starts to become golden. Make a roux by adding a bit of flour, then add a bit of the parsley (very, very finely minced).

        Remove from the stove and add wine and stock. Put it back on the stove (doesn't mention the heat, but I'd keep it fairly low) to thicken the sauce a bit.

        When it starts to bubble, throw in a bit of salt, remove from the heat, and you can then add the fish. Cook in the oven at the appropriate temperature. Add more of the very, very finely minced parsley before serving.

        As for applying this to shellfish... I would guess that in the case of your dish that each individual creature was pre-cooked separately in the most appropriate manner (roasted, boiled, broiled, etc.) and then added to the broth/sauce for just a short cooking time.

        5 Replies
        1. re: butterfly

          Thanks for the recipe. So far, this sounds like the closest thing yet! The sauce is very much like a broth, not a dressing added after the cooking.

          1. re: Free Wilma

            I've had this dish at Sevilla many times, and they do make a good green sauce. I make it similarly for scallops. They let the shrimp cook in the sauce, they don't pour the sauce over shrimp. I chop up a head of parsley, about 11/2 cup of wine, olive oil, garlic, salt, and minced onions. I saute the oil and onions in a small creuset dutch oven, and then I add the wine and parsley--add salt, and get this going for a bout 3 minutes, then I add the shrimp or scallops, and as soon as they turn opaque, I serve it in a bowl with the sauce covering everything....pretty close to theirs, if not better------------sometimes I add a little melted butter also.......try it and let me know..

            1. re: Janie

              If you were going to add in the clam and mussels, at what point would you do it? The obviously need to be steamed. Would you do that separtely or prepare the green sauce, put in the clams/mussles, steam them, then add the shrimps and scallops? Thanks for the ideas!

              1. re: Free Wilma

                I would steam clams or mussels seperately, they are too bulky for sauce, and then I would add them to the sauce at the last minute when the shrimp are almost done just to warm them and coat them with sauce. Would follow this basic steam recipe, so they'd be garlic tasting----at link below....I also sometimes add the french olives with herbs they sell at citarella, when I make it with scallops and it's fabulous, and serve it over a yellow basmati rice-------


                1. re: Free Wilma

                  I know this is a really old post - but I am planning to make the dish too. I would steam the shellfish in the same pan. This way the juice of the clams and mussels become part of the broth.

          2. Sorry I don't have a recipe, but I wanted to join you in rhapsodizing about this dish. Used to get it at El Faro on Horatio, MAN it's so good.

            9 Replies
            1. re: shrimpbird

              This used to be my favorite dish at El Faro. I take it from your posting that El Faro is no longer. I have a recipe that approximates this dish. I will have to go through my files to find it. But I will get back to you with it.

              1. re: beanodc

                Hey Beanodc
                El Faro is alive and well and the mariscada is still great. I'd love to see that recipe as well.


                1. re: Hank Stamper

                  I found the recipe that I had given to someone as clams in green sauce. I think that I found this recipe in the NYT mag section many years ago as shrimp in green sauce. I usually made it as mixed seafood in green sauce as that was my favorite at El Faro. So.........if you can follow that -
                  Clams in green sauce
                  18 littleneck clams
                  3 Tbl. OO
                  3 Tbl finely chopped onion
                  3 Tbl. finely minced garlic
                  6 tsp. flour
                  1/4 - 1/2 cup dry white wine
                  3/4 cup fish broth or bottled clam juice
                  3 Tbl. milk
                  3/4 cup finely chopped parsley
                  freshly ground pepper and salt to taste
                  Heat oil in pan large enough to hold the seafood. Add onions and garlic and cook, stirring, until they are softened. Sprinkle with flour and stir, incorporating all the flour. Add wine, fish broth and milk. Add parsley, salt and pepper, stirring with a whisk until mixture is well blended.
                  Add whatever seafood you are using in order that they take to cook eg. clams before mussels. I would do scallops and clams at the same time followed by shrimp and mussels. As the shellfish opens, you can remove to e separate bowl and return to the casserole as the last few open. This makes enough sauce for 2-3 people so adjust accordingly.

                  1. re: beanodc

                    Thanks for responding. I will try this!

                    1. re: beanodc

                      I tried this recipe last night (with minor tweeking) and it came out delicious. My family celebrates my father's birthday every year with Spanish food, particularly Mariscadas in Green Sauce. This recipe was spot on and in some ways better because it was less salty. I added a squeeze of juice from a 1/4 of a fresh lemon before I added the seafood to give it that slight back of the tounge tang. I also added a 1/2lbs large shrimp, 1lbs muscles and 1/2lbs sea scallops, as suggested. I left out the milk. It fed enough for 4 (one being a 3 year old with a HUGE appetite and a love of clams). It was gone in about 5 minutes.

                2. re: shrimpbird

                  I did a search on Shrimp In Green Sauce. Came up with a recipe from Mark Bittman. Made it last night, it was excellent. I tweaked it a touch, I used clam juice, and added fresh clams to the mix. So good. You must eat it with a good crusty bread to soak up all the delicious broth. I also think next time I will cook it a bit longer for the garlic to soften more.

                  1. re: michele cindy

                    I love to get whole head-on shrimp, and make a stock from the heads. Delicious, but the bright orange color might affect the color of the green sauce.

                    1. re: michele cindy

                      The recipe sounds good -- but not quite as thick as what is usually served in restaurants. I might try this with a bit of flour/corn starch whisked in.


                      1. re: Hank Stamper

                        If you cook the sauce down enough it was a good thickness, not watery at all.

                  2. Look I happen to love the sauce as well and I've been doing alot of experimenting this is as far as I've gotten and its pretty good!
                    Steam your shellfish(mussels-or-clams-orshrimp)
                    Save the water.
                    About a lb. of parsley in LaMachine with shallots, garlic, mince well.
                    A can of College Inn Chix Broth and a can of clam broth a cup of white wine and lemon juice, experiment with your measurements start slow then add up if you want.
                    Once you have all this blended, bring to a slow boil then you can add the saved broth which you have mixed flour or cornstarch to thicken the sauce abit.
                    Look I know its not the best explanation but read it all well and if you cook you should be able to put all in the right place and I assure you, it will be DELICIOUS! Trust Me, Maaer