Mariscada — Brazilian Seafood Stew

Brazilian Seafood Stew

Onions Sautéed In Palm Oil

Add Seafood At The End

Mariscada
(Brazilian Seafood Stew)

2 onions, roughly diced
1-2 Tablespoons palm oil
3 cloves garlic, sliced
3 stalks celery, sliced
3 carrots, peeled and sliced
1 sweet red pepper, diced
2 cups seafood stock
2 tomatoes, finely chopped (or 1 small can diced tomatoes)
2 cups coconut milk
1 cup water
1 Tablespoon Tabasco, or more to taste
1/4 teaspoon black pepper, freshly ground
1 teaspoon salt, or to taste
juice of one lemon
1 lb calamari
1 lb baby clams
1 lb scallops or white fish

Saute onions in palm oil until translucent.  Add garlic, celery, carrots, and pepper.  Sauté briefly.  Then, add all remaining ingredients, except seafood.  Simmer for 10-15 minutes.  Carrots should be tender.  Then, add seafood.  Bring back to a gentle simmer.  (Approximately 5-7 minutes)  Cover.  And, let it sit for 5 additional minutes.