Mariscada

Ingredients

 * ½ lb fresh squid (calamari).
 * 1 lb fresh white fish.
 * ½ lb clam meat (you can by a package of pre-cooked /frozen).
 * ½ lb shrimp (pre-cooked).
 * 1 lb mussels shellfish (frozen in the shell).
 * 4 ripe tomatoes.
 * 2 onions.
 * 1 bottle coconut milk.
 * 3 tablespoon chopped cilantro.
 * 4 tablespoon lemon juice.
 * 6 tablespoon olive oil.
 * 2 gloves of garlic.
 * 2 teaspoon salt.

Directions

 * Place pre-cooked frozen clam meat and shrimp in a colander. Let them thaw and drain overnight in a fridge.
 * Cut the fresh fish into cubes and the squids into small pieces. Rinse them and place in a bowl with salt and lemon juice. Let them marinate while you cook the mussels.

Mussels (Mexilhão):


 * Rinse the frozen mussels under cool running water. The shells should close.
 * Place mussels that do not close in a bowl with cold water and agitate them to make the shell close. *Discard the shells that do not close because they can be spoiled and cause intoxication.
 * In a large saucepan, place the good mussels with 1/8 cup of water.
 * Cook them about 10 to 15 minutes or until the shells open wide apart and meat come loose.
 * Use a fork to remove the meat from shells. Discard shells, reserve the meat.
 * Combine in blender diced tomatoes, onions, cilantro, minced garlic and salt.
 * Make a coarse purée.
 * In a large pan, heat the olive oil and pour the coarse purée.
 * Add the fresh fish and squid. Cook for about 10 minutes.
 * Then, combine the other seafood: shrimp, clam meat, mussels’ meat.
 * Add the coconut milk and cook for additional 15 minutes.
 * The dish should have the consistency of a soup when done.