Brazilian Shellfish Soup Recipes

Steps:

• Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
• In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
• Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
• Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
• Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
• Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
• Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Steps:

• Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

Steps:

• Instructions.
• Place clams and mussels in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
• Bring 2 cups water to a boil in a large Dutch oven. Add clams and mussels; cover and cook 6 minutes or until shells open. Discard any unopened shells. Remove clams and mussels from pan; set aside. Discard cooking liquid.
• Heat oil over medium heat. Add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes. Add tomato, ginger, orange.
• rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until done. Remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk). Ladle soup into large.
• bowls; speinkle with coconut. Garnish with cilantro sprigs.

Steps:

• First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
• Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
• Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
• To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
• For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
• Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
• To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.

Steps:

• Firstly make the Rouilly. Mix the chilli paste with tomato puree and breadcrumbs. Fold in the olive oil, then mayonnaise. Finish with the lemon juice and season with salt and pepper.
• Now make the soup. Heat a large heavy based saucepan to a high heat, add mussels and pipis and the first measure of wine. Cover with a lid and steam until the shellfish are open. Remove from pan, pass the cooking juices through a fine sieve and place to one side. Cover the shellfish with cling-film while they are cooling to prevent them drying out.
• Wipe the saucepan clean and heat to medium. Drizzle with a little olive oil and gently sweat the onions, garlic, leeks, chilli and bayleaf until soft. Add the second measure of white wine and reduce until all the liquid has evaporated, then add the chopped tomatoes and juice. Bring to a simmer and cook for 25 minutes. Add the fish stock, saved cooking liquid and diced potatoes. Simmer until the potatoes are cooked. Season with salt, pepper and lemon juice.
• Bring the soup back to the boil, add the white fish and cook for 2 minutes. Place 2 mussels and 2 pips, in the shell, in each bowl, then ladle the soup over the top of the shellfish. Sprinkle with parsley.
• Serve with toasted ciabatta, rouilly, grated provolone, either on the soup or on the side.

Steps:

• Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
• Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Steps:

• Clean the clams by scrubbing them thoroughly with a wire brush,.
• removing any beard or barnacles.
• Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt.
• Allow the clams to remain for 20 minutes during which time they will.
• expel the sand inside. Continue this process, changing the water at.
• least two more times.
• The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
• Throw away any clams or mussels that float or are not tightly closed.
• Heat the olive oil in the bottom of a large, heavy saucepan over.
• medium heat. Add the onion, tomatoes, garlic, coriander, salt,.
• peppers, and saffron and cook, stirring, until the onions have.
• softened, but are not brown.
• Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.