Categories: Fish, Brazilian 
      Yield: 10 servings 
  
     12    Clams 
      1 lb Mussels 
      2 tb Pure olive oil 
      1    Large onion, diced 
      2    Large ripe tomatoes, peeled, 
           Seeded, coarsely chopped 
      2    Cloves garlic, minced 
      1    Sprig fresh cilantro, minced 
           Salt&  black pepper to taste 
           Cayenne pepper to taste 
           Pinch of saffron threads 
      4 lb Fresh codfish fillets, cut 
           -into serving-size pieces 
      1 lb Jb shrimp, peeled, deveined 
    1/2 lb Fresh crabmeat, picked over 
           -for cartilage 
  
  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.