On Line Cookbook


Recipe Information
Meal-Master via Searchable Online Archive of Recipes

Serves/Makes:10 servings

  • 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.