marastre

Marastre is a traditional Spanish and Latin American dish originating from the Canary Islands, particularly Tenerife. The name derives from the Spanish word *mariscal*, which refers to a type of seafood stew, though the modern version of marastre is distinct. This dish is a hearty, flavorful stew made primarily with a variety of seafood, vegetables, and spices, often served as a communal meal.

The traditional preparation of marastre involves slow-cooking a mixture of ingredients in a clay pot or *cazuela*. Common seafood components include octopus, squid, mussels, clams, and sometimes shrimp or fish like hake or cod. Vegetables such as potatoes, onions, garlic, tomatoes, and bell peppers are typically added, along with herbs like parsley and cilantro. The dish is seasoned with paprika, cumin, and other spices, giving it a rich, savory taste. Some regional variations may include ingredients like plantains or corn.

Marastre is often enjoyed as a festive or celebratory dish, particularly during family gatherings or holidays. It is commonly served with crusty bread or *pan de cristal* (a type of sweet bread) to soak up the flavorful broth. The dish reflects the island’s culinary heritage, blending indigenous, African, and Spanish influences.

While marastre is most strongly associated with the Canary Islands, similar seafood stews exist in other parts of Spain and Latin America, showcasing the region’s diverse and vibrant food culture. The dish is prized for its simplicity, bold flavors, and ability to highlight the freshness of local seafood.