Mariscada - Brazilian Fish Stew
Submitted by Jax546
Mariscada is a Brazilian fish stew built on cod, shrimp, clams, and mussels simmered with tomato, onion, coriander, and a pinch of saffron. Coastal cooking in one pot.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsMariscada is Brazil’s coastal answer to bouillabaisse. Cod, shrimp, clams, and mussels all share one pot, building layers of ocean flavor as each seafood releases its liquor into the broth.
The base is deceptively simple: olive oil, onion, fresh tomato, garlic, coriander, and a pinch of saffron. The saffron is what makes this unmistakably Brazilian and not just another fish stew. It adds a golden color and a floral, almost honeyed undertone that ties the shellfish flavors together.
Shellfish prep is where most home cooks go wrong. Clams need a 20-minute salt soak, changed twice, to purge sand. Mussels need at least two hours. Skip this step and every bite carries grit.
The cook is fast once the aromatics are fragrant. Everything goes in, gets covered with water, and simmers just 10 minutes until the shells pop open. Any that refuse to open get tossed. They were dead before they went in.
Chef Tips
- Pull the beards from mussels only right before cooking. Debearding too early kills them.
- A loaf of crusty bread is a must for sopping up the broth.
- Add fresh cilantro at the finish for a bright herbal layer that holds up to the seafood.
Variations
- Swap cod for snapper or monkfish for firmer texture.
- Add a splash of coconut milk at the end for a moqueca-style riff.
- Stir in diced red bell pepper with the onion for more color and sweetness.
Ingredients
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 ⅓ 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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