Brazilian Shellfish Soup Recipe
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 | |
| Broth | 5 Cup (80 tbs) | |
| Chopped | 2 Cup (32 tbs) | |
| Tomato | 1 | |
| 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 |
Nutrition Facts
Serving size
Calories 867 Calories from Fat 245
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 13.5 g67.3%
Trans Fat 0 g
Cholesterol 262.3 mg87.4%
Sodium 1812.6 mg75.5%
Total Carbohydrates 74 g24.8%
Dietary Fiber 7.4 g29.5%
Sugars 2.7 g
Protein 72 g144.9%
Vitamin A 17.7% Vitamin C 43.4%
Calcium 20.3% Iron 61.6%
*Based on a 2000 Calorie diet
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.
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.
Chef
