Mariscada - Brazilian Fish Stew

Course : Fish
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


12 medium clams
1 pound mussels
2 tablespoons pure olive oil
1 large onion -- diced
2 large ripe tomatoes -- peeled seeded -- coarsely chopped
2 cloves garlic -- minced
1 sprig fresh cilantro -- minced
1 teaspoon salt and black pepper to taste
1 teaspoon cayenne pepper to taste
1 dash saffron threads
4 pounds fresh codfish fillets -- cut
1 pound shrimp -- peeled, deveined
1/2 pound fresh crabmeat -- picked over cartilage

Preparation / 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.

1 Kitchen's say:
  (1 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes