Prep 3 hrs
Cook 25 mins
This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal.
- 12 clams
- 1 lb mussels
- 2 tablespoons pure olive oil
- 1 onion, large, diced
- 2 tomatoes, large, ripe, peeled, seeded, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons cilantro, fresh, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon saffron thread
- 4 lbs cod fish fillets, fresh, cut into serving-size pieces
- 1 lb shrimp, large, peeled, deveined
- 1⁄2 lb crabmeat, fresh (all cartilage removed)
- 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.
Very good -- I cut the recipe in half -- very filling and low cal too! Thanks for sharing!