This Mariscada is a vibrant celebration of Brazilian coastal cuisine, featuring a medley of tender cod, sweet shrimp, and delicate crabmeat simmered with clams and mussels. The rich, savory broth is built from a base of sauted onions, garlic, and ripe tomatoes, infused with the earthy warmth of saffron and a hint of heat from cayenne. Perfect for a special family dinner or a gathering of friends, this dish offers a comforting yet sophisticated taste of the tropics. The combination of texturesfrom the flaky white fish to the plump shellfishmakes every spoonful a delight. It is best served immediately, hot and fragrant, alongside crusty bread to soak up the flavorful juices.
Mariscada – Brazilian Fish Stew
Description
This Mariscada is a vibrant celebration of Brazilian coastal cuisine, featuring a medley of tender cod, sweet shrimp, and delicate crabmeat simmered with clams and mussels. The rich, savory broth is built from a base of sauted onions, garlic, and ripe tomatoes, infused with the earthy warmth of saffron and a hint of heat from cayenne. Perfect for a special family dinner or a gathering of friends, this dish offers a comforting yet sophisticated taste of the tropics. The combination of texturesfrom the flaky white fish to the plump shellfishmakes every spoonful a delight. It is best served immediately, hot and fragrant, alongside crusty bread to soak up the flavorful juices.Ingredients
Directions
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Scrub clams thoroughly with a wire brush, removing any beard or barnacles.
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Place clams in a large pot with enough water to cover and 1/3 cup salt; let stand for 20 minutes to expel sand.
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Drain and repeat the soaking process two more times, changing the water each time.
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Clean mussels by soaking them in salted water for at least 2 hours, scrubbing if necessary.
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Discard any clams or mussels that float or do not close tightly when tapped.
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Heat olive oil in a large, heavy saucepan over medium heat.
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Add onion, tomatoes, garlic, cilantro, salt, black pepper, cayenne, and saffron.
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Saut, stirring occasionally, until the onions have softened but are not brown.
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Add the codfish pieces, shrimp, crabmeat, cleaned clams, and mussels to the pan.
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Cover with water and bring the mixture to a boil.
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Reduce heat to low and simmer for 10 minutes, or until the shellfish open.
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Discard any clams or mussels that remain closed after cooking.
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Serve hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 395.4kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 2.4g12%
- Cholesterol 126.8mg43%
- Sodium 2305.9mg97%
- Total Carbohydrate 14.1g5%
- Dietary Fiber 0.5g2%
- Sugars 3.5g
- Protein 50.0g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the freshest seafood possible for the best flavor. Cod should be firm and translucent; shrimp should be firm and have no strong odor.
If fresh cod is unavailable, other firm white fish like halibut or sea bass can be used as a substitute.
Saffron adds a distinctive color and flavor; if unavailable, a pinch of turmeric can provide color, though the flavor profile will differ.
Do not overcook the seafood, as it will become tough. The stew is done when the clams and mussels have opened and the fish is opaque.
Serve with crusty bread or white rice to soak up the flavorful broth. Garnish with additional fresh cilantro if desired.
