Sopa leao velloso
Last updated 6/12/2012 12:57:44 AM. Recipe ID 20356. Report a problem with this recipe.
Title: Sopa leao velloso
Yield: 8 servings
1 ea Grouper (4 lb)
1 lb Shrimps in shell
1 ds Salt
1 ea Bouquet Garni
24 ea Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 ea Garlic cloves, crushed
4 ea Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper
The bouquet garni is made with a celery stalk tied with whole
peppercorns, cloves and parsley. Cut head from grouper. Slice fish
into 1 inch steaks and set aside. Place fish head in a large pot of
cold water. Add salt and bring water to a boil, then add bouquet
garni. Cover and simmer for 1 1/2 hours. Discard fish head and
bouquet garni, reserving edible parts of fish head. Using fish stock,
cook shrimps in their shells for 10 minutes or until they turn pink.
Remove, discard shells and black veins, and reserve. Using the same
stock, heat mussels or clams in their shell for 5 minutes or until
shell open. Remove from stock, remove seafood from shells, and
reserve seafood. Strain stock to remove any sand or shell particles.
Use a little of the oil to saute onions, garlic, tomatoes, coriander,
parsley and cayenne pepper just until vegetables soften, then add
mixture to fish stock. Heat remaining oil and gently fry grouper
steaks. remove skin and bones, break grouper into pieces and add to
stock mixture along with crab, lobster, shrimp, mussels and edible
part of grouper head. Norma Hernandez specializes in the cuisines of
her native Brazil, plus Mexican and Creole-Cajun cooking at her
Restaurant Nega Fulo. From The Gazette, 91/01/30.
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