Casuela de Marisco (Seafood Stew)

When you think of Fiambrera Meals, Casuela de Marisco (Seafood Stew) doesn't quite fit.  Of course, when you think of Don Mael's Fiambrera meals, you reminded that we are not a restaurant,  for you to pick and choose, but an invitation to enjoy the foods we do.  Today, someone wanted to know more about the  Casuela de Marisco.  Well as it so happens it is the meal for this Friday, July 9.  My casuelas are a creamy stew of delicious spices and herbs and the flavors brought about the seafood I add.  The sauce blend is not particular to any country and range from the Caribbean to  the Mediterranean.  The one shown here is typical of the Caribbean coast of Costa Rica, where a tomato base is preferred.  As you can see from the picture, there is a lot of stuff swimming in that stew.  Of course, this is just a casuela for 2 - 3 persons.  I always begin with shrimp, scallops, mussels, clams and fish.  My secret is to let the casuela develop its own body and flavor.  The type of fish I select will then determined the color and texture of the sauce blend and the wine I'll use.  It always ends up amazingly good, if you let the ingredients do their thing.  You can find Casuelas de Mariscos in every country that has a coast.  I've seen red, green, yellow, white casuelas and all were delicious.  Most ingredients were the same,  the difference was the cook and his or hers taste buds.  So invite yourself to my table this Friday and taste the richness of the sea in one of the best seafood dishes ever.  Buen Provecho