Brazilian Seafood Stew

Got a text from my neighbor around 9:30pm on a Sunday night.  Of course I was tucked into bed reading my wifes 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 didnt find much direction.  I opened up the Joy of Cooking and How to Cook Everything and didnt 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 and 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 and 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
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 805Calories from Fat 298

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 772 mg32.17%

Total Carbohydrates 46 g15.3%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 81 g162%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet