Brazilian Shellfish Soup (1+)

Category: Soups, Stews and Chili

Cuisine: Brazilian

Ready in 1 hour 20 minutes
by jimshim

Ingredients

1 pound clams small, in shell

1 pound 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 cloves garlic minced

4 cups tomatoes peeled & chopped

2 tablespoons fresh ginger root grated, peeled

2 teaspoons orange rind grated

3 bottles clam juice (8 ounces)

1 can tomato paste (6 oz.)

1/2 pound medium-size 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 can evaporated skim milk (12 oz.)

3 tablespoons coconuts shredded

6 sprigs cilantro


Directions

1. Place clams and mussels in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse. 2. 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. 3. 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.

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