Mariscada - Brazilian Fish Stew

• 12 Clams
• 1 pound Mussels
• 1 tbsp (15 ml) Pure olive oil
• 1 large Onion, diced
• 1 large tomato, peeled, seeded, coarsely chopped
• 2 cloves Garlic, minced
• Salt and black pepper to taste
• Cayenne pepper to taste
• Pinch of saffron threads
• 4 pounds Fresh codfish fillets, cut into serving-size pieces
• 1 pound Jumbo shrimp, peeled, deveined
• 1/2 pound Fresh crabmeat, picked-over for cartilage

1. Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or barnacles.
2. Place them in a large pot with 1 gallon (3.8 ltr) water, or enough to cover, and 1/3 cup (80 ml) salt.
3. Allow the clams to remain for 20 minutes, during which time they will expel the sand inside.
4. Continue this process, changing the water at least two more times.
5. The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
6. Throw away any clams or mussels that float or are not tightly closed.
7. Heat the olive oil in the bottom of a large, heavy saucepan over medium heat.
8. Add the onion, tomatoes, garlic, coriander, salt, peppers, and saffron.
9. Cook, stirring, until the onions have softened, but are not brown.
10. Add the fish and shellfish to the onion mixture.
11. Cover with water and bring to a boil.
12. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open.
13. Discard any clams or mussels that do not open.
14. Serve hot.

mussels, olive oil, onion, tomato, garlic, salt, cayenne pepper, threads, codfish fillets, shrimp, fresh crabmeat

Taken from online-cookbook.com/goto/cook/rpage/0003A9 (may not work)