Mariscada - brazilian fish stew

Yield: 10 Servings


  • 12 Clams

  • 1 lb Mussels

  • 2 tb Pure olive oil

  • 1 Large onion diced

  • 2 Large ripe tomatoes peeled Seeded coarsely chopped

  • 2 Cloves garlic minced

  • 1 Sprig fresh cilantro


minced Salt& black pepper to taste Cayenne pepper to taste Pinch of saffron threads 4 lb Fresh codfish fillets cut -into serving-size pieces 1 lb Jb shrimp peeled deveined 1/2 lb Fresh crabmeat picked over -for cartilage Clean the clams by scrubbing them thoroughly with a wire brush removing any beard or barnacles. Then place them in a large pot with 1 gallon of water or enough to cover and 1/3 cup salt. Allow the clams to remain for 20 minutes during which time they will expel the sand inside. Continue this process changing the water at least two more times. The mussels are cleaned in a similar manner but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed. Heat the olive oil in the bottom of a large heavy saucepan over medium heat. Add the onion tomatoes garlic coriander salt peppers and saffron and cook stirring until the onions have softened but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.

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