Mariscada With Green Sauce

Ingredients

• ¼ cup plus 2 tablespoons olive oil
• ¼ cup plus 2 tablespoons finely chopped white onion
• 2 teaspoons minced garlic
• ½ cup finely chopped flat-leaf parsley
• 6 littleneck clams, washed
• 3 tablespoons flour
• 6 mussels, washed
• 24 medium shrimp, peeled and deveined
• 12 bay scallops or 3 large sea scallops,quartered and tough muscle removed
• ¼ cup dry sherry
• 2 cups clam juice or unsalted fish stock
• 2 cups asparagus juice from two 15-ounce cans asparagus
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    388 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 31 grams protein; 42 milligrams cholesterol; 1731 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté for 5 minutes.
2. Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more. Season to taste with salt. At the restaurant, this is served in the pot and spooned over rice.

20 minutes