Oh, I have a few friends that are SERIOUS amateur cooks and if I ever
claimed that say, bouillabaisse, was 'just" a fish stew, or Italian
zuppa de pesce, was just fish soup (which is exactly what "zuppa de
pesce" translate to) they'd throw a fit. Purests...go figure!

Anyway, mariscada (rechecked the spelling) is Spanish. However,
versions of the dish abound throughout Spain, Portugal, Brazil, Mexico
and just about any place that has a coastline, and people who fish.
The version I've enjoyed the most is mariscada from the Basque region
of Spain (so there's Portuguese, Spanish and French influences in the
dish). I've had it with tomatos and saffron in a spicy, rich red
sauce, or Mariscada Salsa Verde, a milder green sauce made with lots of
fresh parsley.

Here's a few versions I've tried and they're all good. If you're
adventurous try the seafood stew from Senegal

http://recipes.chef2chef.net/recipe-...4/236806.shtml (Brazilian
Mariscada)

http://fooddownunder.com/cgi-bin/recipe.cgi?r=21860 (Basque Fish Soup
aka Sopa De Pescado a La Vasca)

http://www.emerils.com/recipes/by_na..._crostini.html
(Portuguese Seafood Stew aka Caldeirada De Marisco)

http://recipes.chef2chef.net/recipe-...4/236806.shtml (Senegalese
Seafood Stew) Don't let the bananas freak you out!

Cheers,
Steve