Xarém de Marisco (Seafood Xarém)

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, clams, mussels, fish) 500g (1.1 lb) mixed seafood (shrimp, clams, mussels, fish)
• 200g (1 cup) cornmeal 200g (1 cup) cornmeal
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 liter (4 cups) fish or seafood broth 1 liter (4 cups) fish or seafood broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the mixed seafood to the pot and cook for a few minutes until slightly opaque.
3. 3.
   Stir in the cornmeal, paprika, dried thyme, dried parsley, and bay leaf. Cook for another minute to toast the cornmeal and enhance the flavors.
4. 4.
   Slowly pour in the fish or seafood broth while stirring continuously to prevent lumps from forming.
5. 5.
   Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until the cornmeal is cooked and the mixture has thickened to a creamy consistency.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve the Xarém de Marisco hot, garnished with fresh parsley and accompanied by crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish. Overcooking the seafood can result in a rubbery texture, so be mindful of the cooking time for each type of seafood.

Tips & Tricks

• If you prefer a thicker consistency, you can add more cornmeal to the dish.
• For an extra burst of flavor, squeeze some fresh lemon juice over the Xarém before serving.
• Experiment with different types of seafood to personalize the dish to your taste preferences.
• Serve the Xarém de Marisco with a side of sautéed greens or a fresh salad to add a refreshing element to the meal.
• Leftovers can be refrigerated and reheated the next day, but the texture may become thicker. Add a splash of broth or water while reheating to adjust the consistency.

Serving advice

Serve the Xarém de Marisco in individual bowls, garnished with fresh parsley. Accompany it with warm crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, place a few whole cooked shrimp or mussels on top of each serving. Drizzle a swirl of olive oil over the dish and sprinkle some paprika for a pop of color.