You are here

Brazilian Shellfish Soup

paflynn's picture
Ingredients
  Unsalted butter 4 Tablespoon
  Yellow onions 3 , chopped
  Jalapeno pepper 2 , minced
  Peanuts or cashews 1⁄4 Cup (4 tbs), roasted
  Garlic 4 Clove (20 gm), minced
  Grated ginger 2 Tablespoon, peeled
  Ground coriander 1 Tablespoon
  Fish broth 5 Cup (80 tbs)
  Peeled seeded chopped plum tomatoes 2 Cup (32 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Saffron threads 1⁄4 Teaspoon
  White wine 1 Cup (16 tbs)
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Lemon juice 2 Tablespoon
  Ground pepper To Taste
  Firm fish fillets 1 1⁄2 Pound
  Mussels 18 , scrubbed
  Shrimp 18 , deveined
  Sea scallops 18
  Cooked rice 6 Cup (96 tbs)
  Shredded coconut 3 Tablespoon, toasted
  Salt To Taste
Directions

In a wide, deep saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the jalapeños, nuts, garlic, ginger and coriander, and sauté until heated through and the flavors are blended, about 5 minutes. Add the broth, tomatoes, coconut milk, saffron and wine, and the 1/4 cup cilantro and simmer for about 3 minutes to blend the flavors. Add the lemon juice, to taste, and season with salt and pepper. Taste and adjust the balance of sweet and sour flavors.

Add the white fish, mussels (discard any that do not close to the touch) and shrimp and simmer until the shrimp are pink, about 3 minutes. Add the scallops during the last 2 minutes and simmer just until the mussels open and the scallops are opaque throughout.

To serve, place 1 cup rice in each large warmed soup bowl. Ladle the soup into the bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Garnish with the 3 Tbs. cilantro and the coconut. Serve hot. Serves 6.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
6
Story
This soup combines some of the most vibrant flavors of the Brazilian pantry: coconut, tomatoes, garlic, lemon juice, cilantro, peanuts and saffron. If you like, add chunks of meat from 2 small lobsters or 1 Dungeness crab, cooked and cracked, after adding the salt and pepper. Simmer until heated through, then continue as directed.
Subtitle: 
Brazilian Shellfish Soup

Rate It

Your rating: None
4.25
Average: 4.3 (3 votes)