Title: Mariscada Brazilian Fish Stew
Categories: Seafood Ethnic
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.