What is Mariscada
In El Salvador this is called Mariscada and is similar to a chowder –milk and cream, seafood seasoned with veggies and spices make this dish so delicate and unique. It is typically serve it with chilaquiles which are corn tortillas filled with quesillo (mozzarella type cheese) and fried. I personally like just corn tortillas that have been refried. In this recipe, I am simplifying the ingredients to make it easier not just to eat but to make. This is a nutritious dish and it is part of the Salvadoran cuisine.
You can make this using just one or two seafood kinds. This is why I created this recipe to simplify but still carry the Salvadoran flavors of a mariscada.
You can even use a seafood mix and following the steps below will give you a warm and delicious chowder.
Simple ingredients
Crab: We used blue crab, but other eatable types are good options. Just make sure you can clean them well. If you have little ones, I would omit this ingredient since is difficult for them to eat it. My boy was play it with it instead so it could serve dual purposes.
Shrimp: We used shelled shrimps. This allows us to add more flavor to the chowder.
Clam: These are easy to find frozen in the US.
Garlic
Onion: We use white onion so it blends well in the chowder.
Tomato: Roma tomato is the one I used, but you can use any other type, or leave it out if tomato is not your favorite.
Anaheim pepper: This pepper is not hot, but still adds flavor to the chowder.
Celery
Oregano
Cilantro
Heavy Cream
Olive oil: We used olive oil to create a base for the butter. We do not want the butter to burn quickly so the mixture with the oil makes it easy to dilute.
Butter: We used unsalted, but you can use salted and adjust salt later.
Salt and pepper
Shrimp bullion (optional): I know some people have a lot of opinions regarding bullions. I am probably one of them. They could have high contents of sodium, and other added ingredients that are not good for human consumption in large proportions. Therefore, when someone teach me a Salvadoran recipe in this case, I ask how much of the flavors is bullion. I try to use the less possible I can. I look for products and spices that flavors in a way that I avoid the use of bullion.
How to make Salvadoran Seafood chowder (step by step)
- First step is to clean all of your seafood. Each kind has its own way to clean it, but if you buy it packed it and clean, it will save you time! For the shrimp, it is recommended that you buy it not pealed. The shells of the shrimp will add flavor to the chowder, you will see in step 2.
- Once the seafood is clean, peal the shrimp and add the peals to a small pot. Add 1.5 cup of water, salt and pepper and bring it to boil.
- In a separate pot –where you will cook the whole chowder, at medium heat, add oil and butter and stir until combined. Add onion, then garlic, tomato, and celery. See the video to know how to cut these veggies before adding them. The reason to add them in this order is so they add its flavors one by one.
- Add the seafood but the shrimp and stir it constantly. Add salt, pepper, and flour.
- Add the shrimp water, and the shrimp bullion for extra flavor. Let this cook for about 10 minutes. You will see how all the seafood is changing in color and consistency.
- Add shrimp and heavy cream. Let this cook until shrimp is cooked ~about five minutes.
- Add a dash of dry oregano and stir.
- It’s ready to serve, enjoy!
How to serve
Serve warm with chilaquiles or bread. Whether that is lunch or dinner for you, it works great!
How to store
Store in the fridge for about three days.
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Easy Salvadoran seafood chowder (Mariscada)
Ingredients
Instructions
- First step is to clean all of your seafood. Each kind has its own way to clean it, but if you buy it packed it and clean, it will save you time! For the shrimp, it is recommended that you buy it not pealed. The shells of the shrimp will add flavor to the chowder, you will see in step 2.
- Once the seafood is clean, peal the shrimp and add the peals to a small pot. Add 1.5 cup of water, salt and pepper and bring it to boil.
- Inn a separate pot –where you will cook the whole chowder, at medium heat, add oil and butter and stir until combined. Add onion, then garlic, tomato, and celery. See the video to know how to cut these veggies before adding them. The reason to add them in this order is so they add its flavors one by one.
- Add the seafood but the shrimp and stir it constantly. Add salt, pepper, and flour.
- Add the shrimp water, and the shrimp bullion for extra flavor. Let this cook for about 10 minutes. You will see how all the seafood is changing in color and consistency.
- Add shrimp and heavy cream. Let this cook until shrimp is cooked ~about five minutes.
- Add a dash of dry oregano and stir.
- It’s ready to serve, enjoy!
Notes
- 1. Cut all your veggies, including cilantro to the size of your linking.
- 2. You can add double the amount of veggies and blend a portion of them to create a thicker sauce. This process is recommended once the veggies have been cooked in the chowder.