Mariscada Brazilian Fish Stew

Directions

1. Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or possibly barnacles. Then place them in a large pot with 1 gallon of water or possibly sufficient to cover, and 1/3 c. salt. Allow the clams to remain for 20 min during that 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 hrs. Throw away any clams or possibly mussels which float or possibly are not tightly closed.
2. Heat the extra virgin olive oil in the bottom of a large, heavy saucepan over medium heat. Add in the onion, tomatoes, garlic, coriander, salt, peppers, and saffron and cook, stirring, till the onions have softened, but are not brown. Add in the fish and shellfish to the onion mix. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 min, or possibly till the shellfish open. Throw away any clams or possibly mussels which don't open. Serve warm.