Creamy Salvadoran Mariscada | Get Recipe

Ingredients

• 1 lb large shrimp (peeled, deveined, tails on or off; shells reserved if desired for extra broth flavor)
• 1 lb firm white fish fillets (such as snapper, sea bass, or cod), cut into 1 ½-inch chunks
• 1 lb fresh clams, scrubbed clean
• 1 lb fresh mussels, scrubbed and debearded
• Optional additions: ½ lb crab pieces or calamari rings
• 2 tbsp olive oil
• 1 large yellow onion or 2 leeks (white and light green parts), chopped
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 1 (14.5 oz) can diced tomatoes, undrained (or 2-3 fresh medium tomatoes, chopped)
• 6 cups seafood broth/stock (plus 1 cup water if needed)
• 1 tsp shrimp or fish bouillon powder (optional, for intensified flavor)
• ½ tsp white pepper (or black pepper)
• ¼ tsp ground cumin (optional, for earthy depth)
• 1 tsp salt, or to taste
• ½ cup Salvadoran crema or Mexican crema (or sour cream thinned with a splash of milk/broth)
• 1-2 limes, cut into wedges
• ¼ cup fresh cilantro, chopped
• Cooked white rice, for serving
• Warm tortillas (optional)