MARISCADA - BRAZILIAN FISH STEW
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.
Provided by Baby Kato
Categories Brazilian
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
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.
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Fisher Fisher
[email protected]I'm so glad I found this recipe.
negar nega
[email protected]This recipe is a game-changer.
Kisirinya Joseph
[email protected]I could eat this every day.
Mirza Amish
[email protected]This is the best Mariscada I've ever had.
Sunii Rai
[email protected]I highly recommend this recipe.
arafat rhamam
[email protected]Amazing!
Renu Tamang
[email protected]Wow!
Dinesh Crestha
[email protected]This recipe is a keeper!
mehdi chouari
[email protected]I'll definitely be making this again.
all music channel
[email protected]Delicious!
Captain Dipak
[email protected]This recipe is a winner! The seafood is succulent and the broth is flavorful. I will definitely be making this again.
Jumple Ads
[email protected]I'm not a huge seafood fan, but I really enjoyed this Mariscada. The broth was flavorful and the seafood was cooked perfectly.
rama sabbagh
[email protected]This Mariscada is a seafood feast! The broth is rich and flavorful, and the seafood is cooked to perfection. I highly recommend this recipe.
Junaki Biswas
[email protected]I love how versatile this recipe is. I've made it with different types of seafood and it's always delicious. It's also a great way to use up leftover seafood.
Stewart Karanja
[email protected]This recipe was easy to follow and the results were delicious! I used a variety of seafood, including shrimp, mussels, and scallops. The broth was flavorful and the seafood was cooked perfectly.
Megan Guild
[email protected]I followed the recipe exactly and it turned out amazing! The only thing I would change is to add a little more spice. Next time, I'll add a pinch of cayenne pepper or paprika.
Joseph Ross
[email protected]This Mariscada recipe is a seafood lover's dream! The broth is incredibly flavorful, and the variety of seafood is perfectly cooked. I especially enjoyed the shrimp and mussels.