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- Meal-Master via Searchable Online Archive of Recipes
- 12 Clams
- 1 pound Mussels
- 1 tbsp (15 ml) Pure olive oil
- 1 large Onion, diced
- 1 large tomato, peeled, seeded, coarsely chopped
- 2 cloves Garlic, minced
- Salt and black pepper to taste
- Cayenne pepper to taste
- Pinch of saffron threads
- 4 pounds Fresh codfish fillets, cut into serving-size pieces
- 1 pound Jumbo shrimp, peeled, deveined
- 1/2 pound Fresh crabmeat, picked-over for cartilage
- Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or barnacles.
- Place them in a large pot with 1 gallon (3.8 ltr) water, or enough to cover, and 1/3 cup (80 ml) 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.
- 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.
- Brazil is a country colonized by the Portuguese. Hence, the Mariscada's
original source would have been Portugal. This may serve as a substitute
for the requested recipe with green sauce. I found no source that offered
Mariscada as anything other than a fish stew.
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