Mariscada - Brazilian Fish Stew

Name: Mariscada - Brazilian Fish Stew
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 10 serving(s)
Ingredients: 12 clams; 1 lb mussels; 2 tablespoons pure olive oil; 1 onion, large, diced; 2 tomatoes, large, ripe, peeled, seeded, coarsely chopped; 2 garlic cloves, minced; 2 tablespoons cilantro, fresh, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1/2 teaspoon cayenne pepper; 1/2 teaspoon saffron thread; 4 lbs cod fish fillets, fresh, cut into serving-size pieces; 1 lb shrimp, large, peeled, deveined; 1/2 lb crabmeat, fresh (all cartilage removed)

Submitted by Baby Kato

"This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal."

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Ready In:: 3hrs 25mins
Ingredients:: 14
Serves:: 10

ingredients

12 clams
1 lb mussels
2 tablespoons pure olive oil
1 onion, large, diced
2 tomatoes, large, ripe, peeled, seeded, coarsely chopped
2 garlic cloves, minced
2 tablespoons cilantro, fresh, minced
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper, freshly ground
¹⁄₂ teaspoon cayenne pepper
¹⁄₂ teaspoon saffron thread
4 lbs cod fish fillets, fresh, cut into serving-size pieces
1 lb shrimp, large, peeled, deveined
¹⁄₂ lb crabmeat, fresh (all cartilage removed)

directions

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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Reviews

Very good -- I cut the recipe in half -- very filling and low cal too! Thanks for sharing!

ellie_

RECIPE SUBMITTED BY

Baby Kato

Canada

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.

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