Posted on Friday, October 11, 2024 in
Soup Recipes
Seafood Soup (Sopa de Marisco) Recipe
Seafood soup recipe (receita de sopa de marisco), a rich, flavorful dish made with fish, shellfish, tomatoes, garlic, and herbs.
5 out of 5 with 1 ratings
Views: 2730
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Preparation time | 15 min |
Cooking Time | 45 min |
Ready In | 1 h |
Level of Difficulty | Easy |
Servings | 6 |
Ingredients
1.1 lb monkfish loin12 oz shrimp1.5 lb mussels1.1 lb clams1/2 cup olive oil2 large onions, chopped2 garlic cloves, chopped4 ripe tomatoes, diced1 carrot, chopped1 chili pepper3.5 oz (about 3/4 cup) cornmeal2 tablespoons tomato paste1/3 cup brandySalt to taste1 small bunch of coriander, chopped
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Preparation
- In a large pot with 2.75 quarts of boiling water, season with salt.
- Add the monkfish and shrimp and cook for 7 minutes.
- After 7 minutes, remove the monkfish and shrimp and let them cool.
- Add the mussels to the water and cook until they open.
- Once the mussels are open, remove them and let cool.
- Peel the shrimp, reserving the shells and heads.
- Clean the monkfish by removing the skin and bones, and shred it.
- Remove the mussels from their shells and set them aside.
- Add the shrimp shells and heads back to the water and let them boil for 5 minutes.
- After 5 minutes, strain the broth.
- In a large pan, heat the olive oil and sauté the onion, garlic, carrot, tomatoes, and chili pepper.
- Stir well and let it cook down until soft.
- Add the tomato paste to the sauté and mix.
- Add the strained broth, reserving a bit to mix with the cornmeal.
- Let the broth simmer for 10 minutes.
- Dissolve the cornmeal with some of the reserved broth.
- Blend the soup using an immersion blender and add the cornmeal mixture.
- Stir and bring to a boil.
- Add the brandy, clams, monkfish, mussels, and shrimp meat.
- Cook until the clams open.
- Once the clams are open, add the coriander, stir, and turn off the heat.
Recipe & Photo Credit: Sabor Intenso
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