Source:

Meal-Master via Searchable Online Archive of Recipes

Serves/Makes:10 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.