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1
Clean the Shellfish and Prep the Seafood
20 Mins
No heat; keep seafood cold, below 4°C (40°F)
Scrub the mussels and clams under cold running water, pull the beards from the mussels, and soak the clams in cold salted water for 20 minutes. Discard any shellfish that stays open after a tap, and any with cracked shells. Cut the fish into chunks, slice the squid into rings, and peel and devein the shrimp.
Keep the seafood in the fridge until the moment it goes into the pot: warm seafood spoils fast.
Done when: Shellfish clean and closed; fish, squid and shrimp prepped and cold.
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2
Bloom the Annatto and Make the Sofrito
10 Mins
Medium heat, about 160°C (320°F)
Warm the olive oil in a large pot over medium heat, add the annatto seeds and stir for 2 minutes until the oil turns deep golden-red, then lift the seeds out with a spoon and discard them. Add the onion, red pepper and garlic and cook for 5 minutes until soft, then stir in the tomato and cook for 3 minutes until it darkens.
Do not let the annatto seeds burn: scorched annatto turns bitter and the broth with it.
Done when: Oil golden-red; onion soft and sweet-smelling; tomato darkened.
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3
Build the Broth
10 Mins
Bring to a gentle boil, about 100°C (212°F), then simmer
Pour in the seafood stock and the coconut milk and bring the pot to a gentle boil, then turn it down to a simmer. Season lightly with half the salt and simmer for 5 minutes so the flavours come together.
Taste before adding salt: the stock and the shellfish already bring plenty of salt.
Done when: Broth golden, fragrant and gently simmering.
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4
Add the Fish and Squid
8 Mins
Gentle simmer, about 90°C (194°F)
Slide the fish chunks and squid rings into the simmering broth and cook for 4 minutes, then add the mussels and clams, nestling them into the liquid. Cover the pot and cook for 4 more minutes until the shells start to open.
Fish and squid go in first because they take longest; the shellfish follow so nothing overcooks.
Done when: Fish opaque at the edges; shells beginning to open.
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5
Add the Shrimp and Finish the Seafood
7 Mins
Gentle simmer, about 90°C (194°F); fish cooked to 63°C (145°F)
Add the shrimp and cook for 3 to 4 minutes until they turn pink and curl, and the mussels and clams have opened. Check the thickest piece of fish with a thermometer: it must read at least 63°C (145°F). Throw away any shellfish that has not opened.
Pull the pot off the heat as soon as the shrimp turn pink: a minute too long makes them tough.
Done when: Shrimp pink and curled; shells open; fish flaky and at least 63°C (145°F) inside.
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6
Finish with Lime and Cilantro
5 Mins
Serve immediately, while the soup is steaming hot, above 60°C (140°F)
Take the pot off the heat, taste the broth and add the remaining salt if needed. Ladle into deep bowls, making sure every bowl gets a share of each seafood, scatter the cilantro over the top and serve at once with lime wedges.
Serve in deep, warmed bowls so the soup stays hot while everyone eats.
Done when: A steaming golden broth crowded with shellfish, shrimp and fish, ready for lime.
auto_awesome Finishing Touches & Plating
Serve the mariscada at once, steaming hot, with lime wedges for squeezing and warm bread or white rice on the side. Put extra hot sauce on the table for those who want it.
El Salvador
1h 15m
