Home - By Category - Recipe - Fish Page 4 | Brazilian Page 1

Mariscada - Brazilian Fish Stew

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARISCADA - BRAZILIAN FISH STEW
 Categories: Fish, Brazilian
      Yield: 10 Servings
 
     12    Clams
      1 lb Mussels
      2 tb Pure olive oil
      1    Large onion, diced
      2    Large ripe tomatoes, peeled,
           Seeded, coarsely chopped
      2    Cloves garlic, minced
      1    Sprig fresh cilantro, minced
           Salt&  black pepper to taste
           Cayenne pepper to taste
           Pinch of saffron threads
      4 lb Fresh codfish fillets, cut
           -into serving-size pieces
      1 lb Jb shrimp, peeled, deveined
    1/2 lb Fresh crabmeat, picked over
           -for cartilage
 
  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.
 
MMMMM

Display Recipe for Import.