Mariscada Brazilian Fish Stew Recipes

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.

Steps:

• Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
• In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
• Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
• Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
• Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
• Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

Steps:

• Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
• Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
• Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
• Serve stew over soft manioc polenta .

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.

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.

Steps:

• Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• Add the water, fish, and shrimp.
• Simmer for 15 minutes or until done.
• Remove skin and bones, break up fish and shrimps, and strain broth.
• Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• Add the fish broth and salt to taste.
• Bring to a boil, and add manioc to make a fairly thick mush.
• Cook for 30 minutes, stirring frequently.
• Add fish, shrimp and 2 tablespoons oil.
• Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• Serve stew with a"slice" or spoon of the coconut cream pudding.

Steps:

• Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
• Heat oil in a large Dutch oven over medium heat.
• Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
• Increase heat to medium-high; add tomato, and cook 2 minutes.
• Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
• Discard bay leaf.
• Place one-third of vegetable mixture in a blender, and puree until smooth.
• Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
• Add coconut milk and red pepper to pureed vegetable mixture.
• Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
• Sprinkle with 1/4 cup cilantro.