Mariscada - Brazilian Fish Stew

Recipe by Baby Kato
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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