Brazilian Shellfish Soup

Brazilian Shellfish Soup
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Ingredients:
1 lb clams, small, in shell
1 lb mussels, small, scrubbed &debearded
1 tablespoon yellow cornmeal
2 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
1 cup red bell peppers, chopped
1 cup yellow bell peppers, chopped
1 tablespoon jalapeno peppers, minced seeded
4 garlic cloves, minced
4 cups tomatoes, peeled & chopped
2 tablespoons fresh gingerroot, grated, peeled
2 teaspoons orange rind, grated
3 (8 ounce) bottles clam juice
1 (6 ounce) cans tomato paste
1/2 lb medium shrimp, peeled & deveined
2 tablespoons green onions, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) cans evaporated skim milk
3 tablespoons coconuts, shredded
6 sprigs cilantro

Directions:
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.

Servings: 6

Time preparation: 45 min.

Time total: 90 min.

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