Brazilian Shellfish Soup
|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|
|Cooked rice||6 Cup (96 tbs)|
|Shredded coconut||3 Tablespoon, toasted|
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.