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Brazilian Seafood Stew

Gourmet.Dude's picture
Got a text from my neighbor around 9:30pm on a Sunday night.  Of course I was tucked into bed reading my wife’s US weekly (shhhh).   He wanted me to taste his Brazilian Seafood Soup.  The dish that won him the Gold in a Culinary School competition.  I got around to tasting it the next day and man was it awesome.  I looked it up online and didn’t find much direction.  I opened up the Joy of Cooking and How to Cook Everything and didn’t find anything there either.  So I got the recipe from neighbor and now you can hook this up in your own kitchen.
Ingredients
  Yellow onion 1 , diced
  Garlic 6 Clove (30 gm), minced
  Cilantro 1⁄4 Bunch (25 gm), finely chopped
  Chives 4 , finely chopped
  Scallions 2 , finely chopped
  Red pepper 1 , diced
  Yellow pepper 1 , diced
  Tomato paste 2 Tablespoon
  Vegetable broth 1 Cup (16 tbs)
  Light coconut milk 1 Can (10 oz)
  Corn ears 2
  Clams 10
  Mussels 1⁄2 Pound
  Cod 1⁄2 Pound, cut into serving sizes
  Jumbo shrimp 8
  Squid 4 , sliced into rings
  Habanero pepper 1
  Mushrooms 1 Cup (16 tbs) (A Handful)
  Salt To Taste
  Pepper To Taste
  Garlic powder To Taste
  Cayenne pepper To Taste
  Soy sauce To Taste
  Saffron 1 Pinch (Dissolved In 2 Tablespoons Of Boiling Water A Pinch)
  Extra virgin olive oil 4 1⁄2 Tablespoon
Directions

GETTING READY
1. Clams & Mussels: Put them in an ice bath for 20 minutes with 2 tablespoons of lemon juice.
2. Corn: Cut into thirds, top with 2 cloves of minced garlic and pop into the oven for 20 minutes (oven at 375)
3. Cod & Shrimp: Marinate with soy sauce, extra virgin olive oil, salt, pepper and garlic powder – to taste
4. Saffron: Bring 2 tablespoons of water to a boil drop your saffron let the water color.

MAKING
1. Sauté your onion and 4 cloves of garlic over medium heat (need about a tablespoon and half of extra virgin olive oil). 2. Once tender it’s time to introduce your mix of cilantro, chives and scallions (mix and let sauté for a minute).
3. Then toss in your chopped peppers and tomato paste.
4. Let the peppers get tender for 2 minutes then add in your vegetable broth, coconut milk, corn, habanero (whole) and then season to taste with salt, pepper, garlic powder and cayenne pepper.
5. Bring to a boil. Add your clams and mussels, cover the pot and bring to a simmer.
6. Give the mussels and clams 5 minutes covered up then add your cod, shrimp, squid and mushrooms for an additional 3 minutes.
7. Finally pour in your 2 tablespoons of saffron water, minus the threads of saffron. Give the stew one last stir.

SERVING
8. Ladle into deep dish soup plates and serve to your guests who are going to LOVE THIS!

My Take

If you’re a fan of soup and a fan of seafood then there is no reason not to make this. The flavor, texture and seafood variety allow this dish to have an attitude. Make it and then please tell me how it went… better yet post up a picture on the G Dude Fan Page

Big thanks to my neighbor, Peter for introducing me to a dish I’ll be making for the rest of my life!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Brazilian
Course: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4
If you’re a fan of soup and a fan of seafood then there is no reason not to make this. So as soon as the weather begins to get cold and soup is on the top of your mind, make this delicious and healthy fish soup. The flavor, texture and seafood variety allow this dish to have an attitude. Once you try this fish stew you will be making it for the rest of your life!

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