Joyce Goldstein's Mariscada (Brazilian seafood stew)
Jan. 8,1987
Pinch of saffron
2 tablespoons dry white wine
2 large onions, chopped
1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 to 6 garlic cloves, minced
2 green peppers, diced
t teaspoons ground coriander
4 cups fish fumet (see note)
2 teaspoons minced jalapeno chilies, divided
28-ounce can plum tomatoes, drained and coarsely chopped
3/4 cup can cream of coconut
1/2 cup chopped cilantro
1/2 cup lime juice, divided
Salt and pepper to taste
20 tiny clams
1/2 pound sea or bay scallops
1/2 pound shrimp
1/2 pound halibut filets, cut into 1/2-inch chunks
4 cups cooked rice
3 tablespoons toasted fresh or packaged coconut
Dissolve saffron in wine. Set aside to steep.
In a deep, 12 to 14 inch, saute pan, sweat (cook without browning) onions in butter and oil for about 5 minutes until translucent. Add garlic, green pepper and coriander. Cook for 5 minutes. Add fish fumet, half the jalapenos, saffron and wine, tomatoes and coconut cream. Simmer for bout 5 minutes. Add cilantro and half the lime juice. Season to taste with salt and pepper. Taste broth for sweet, hot, sour balance. Add as much jalapeno and lime juice as necessary to achieve balance.
Place clams in broth. Cover pan and simmer for 4 to 6 minutes, until clams start to open. Steaming time will very depending upon how large the clams are. Place shrimp and halibut on top of clams in pan. If using large sea scallops , place in pan with shrimp and halibut. Cover pan and simmer for 4 to 5 minutes until fish is just cooked. If using bay scallops, add to pan after steaming shrimp and halibut for 3 minutes.
Spoon rice into 4 large soup or past bowls. Ladle seafood and broth over rice. Garnish with toasted coconut. Serves 4 as main course.
NOTE: Goldstein makes a specially seasoned fish fumet for this recipe. To duplicate it, simmer 4 cups homemade fish fumet, commercially prepare fish stock or clam juice with a small, sliced onion, 2 dried red pepper pods, 4 coriander seeds, 1 bay leaf, several parsley sprigs, a 1-by-3-inch sliver of lime peel, 6 black peppercorns nd 1 teaspoon crushed, dried thyme for 30 minutes. Strain before using.
