Sopa leao vellosa
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Sopa leao vellosa
Last updated 6/12/2012 1:23:34 AM. Recipe ID 56692. Report a problem with this recipe.
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      Title: Sopa leao vellosa
 Categories: Soups/stews, Fish/shellf, Brazilian
      Yield: 8 Servings
      4 lb Grouper
      1 lb Shrimps in shell
      1 ds Salt
      1    Bouquet Garni
     24    Mussels or clams in shell
    1/4 c  Olive oil
    3/4 c  Green onions, chopped
      3    Garlic cloves, crushed
      4    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.
  From: Ian Hoare                       Date: 02 Sep 96

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Recipe ID 56692 (Apr 03, 2005)

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