Mariscada

Name: Mariscada
Yield: Serves 6
Cuisine: Brazil
Ingredients: 4 cups Fish Fumet, made with dried hot peppers, 2 bay leaves, 2 walnut-size pieces fresh ginger, and the zest of 1 lime, stripped off in wide pieces; 6 tablespoons chopped fresh cilantro; ½ cup coconut cream (Coco Lopez); 8 fresh or canned plum tomatoes, cut into ½-inch dice (1½ cups); ¼ teaspoon saffron filaments, steeped for 10 minutes in ¼ cup warmed white wine; 1 lobster, about 1½ pounds, cooked (see note), cut into chunks, or 1 crab, about 2 pounds , cooked (see note), cut into chunks (optional); 18 Manila clams, scrubbed; Salt and freshly ground pepper; 2 to 3 tablespoons fresh lemon or lime juice; 18 large shrimp, shelled and deveined; 18 sea scallops, tough muscles removed; 18 mussels, scrubbed and bearded; 1½ pounds combination of angler fish, snapper, rock cod, or flounder, cut into 3-inch chunks; 2 tablespoons toasted coconut and 2 tablespoons chopped fresh cilantro, for garnish; 2 to 3 jalapeño or other hot peppers, finely minced; 4 garlic cloves, finely minced; 1 tablespoon ground coriander; 2 green bell peppers, chopped; 4 tablespoons unsalted butter; 2 onions, chopped

Brazilian Shellfish Ragout

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This recipe is a combination of three Brazilian fish and shellfish dishes: moqueca de peixe–sautéed fish with coconut, tomatoes, garlic, lemon juice, chopped cilantro, cayenne, and the inevitable dende oil; lagosta com leite de coco–a lobster sauté with coconut, tomatoes, and hot pepper; and Mariscada–a Brazilian bouillabaisse made with fish and shellfish, seasoned with coriander, onion, tomatoes, garlic, saffron, and cayenne. I took the most popular elements from each

Ingredients

Americas
Brazil
Main course
Pescatarian
Gluten-free
Spicy

Ingredients

Method