Mariscada Brazilian Fish Stew Recipes

MARISCADA - BRAZILIAN FISH STEW

Steps:

• 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.

MARISCADA EN RECADO (SHELLFISH STEW)

Steps:

• Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
• Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
• Reduce heat, cover, and simmer 20 minutes.
• Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
• Garnish, as desired.

BRAZILIAN FISH STEW

Steps:

• Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
• Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.