Introducing the exquisite Sopa Leao Velloso, a delectable seafood marvel that hails from the coastal treasures of Portugal, now shared with love exclusively on lovewithrecipes.com! 🌊🦐
Sopa Leao Velloso Recipe
Preparation Time: Instant 🕰️
Cooking Time: 1 hour 45 minutes ⏰
Total Time: 1 hour 45 minutes ⏳
Ingredients:
- 1 whole grouper
- 1 pound of fresh shrimp
- 1 teaspoon salt
- A bouquet garni (made with a celery stalk tied with whole peppercorns, cloves, and parsley)
- 24 mussels
- 1/4 cup olive oil
- 3/4 cup green onions, finely chopped
- 3 cloves garlic, minced
- 4 tomatoes, diced
- 1 bunch fresh parsley, chopped
- 1 teaspoon cayenne pepper
- 1 pound lobster meat, cooked and chopped
- Pepper, to taste
Nutritional Information:
- Calories: 251.1
- Fat: 9.4g
- Saturated Fat: 1.4g
- Cholesterol: 180.9mg
- Sodium: 1200.9mg
- Carbohydrates: 6.2g
- Fiber: 1.3g
- Sugar: 1.9g
- Protein: 34.2g
Servings:
8 servings 🍲
Instructions:
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Start by creating a flavorful bouquet garni using a celery stalk tied with whole peppercorns, cloves, and parsley.
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Take the grouper and cut off the head. Slice the fish into 1-inch steaks and set them aside.
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Place the fish head in a large pot of cold water, add salt, and bring it to a boil. Introduce the bouquet garni, cover, and let it simmer for a luxurious 1 1/2 hours.
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Discard the fish head and the bouquet garni, but don’t be too hasty – reserve the edible parts of the fish head for later.
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Now, using the rich fish stock, cook the shrimp in their shells for around 10 minutes or until they blush into a delightful pink. Remove, discard the shells and any unwanted veins, and set the succulent shrimp aside.
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In the same stock, allow the mussels or clams in their shells to take a dip for 5 minutes or until they gracefully unveil. Remove them from the stock, extract the seafood from their shells, and reserve this oceanic treasure.
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Strain the stock to ensure it’s as smooth as a sandy beach, free from any unwanted particles.
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Time to infuse the magic! Use a bit of the olive oil to sauté a symphony of flavors – onions, garlic, tomatoes, coriander, parsley, and a hint of cayenne pepper. Cook until the veggies soften, and then add this aromatic mixture to the fish stock.
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Heat up the remaining olive oil and gently fry the grouper steaks until they shimmer with perfection. Remove the skin and bones, break the grouper into delightful pieces, and add them to the stock mixture.
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Now, for the grand finale! Toss in the crab, lobster, reserved shrimp, mussels, and the edible part of the grouper head. Let this seafood gala simmer in harmony.
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Norma Hernandez, the culinary virtuoso behind this recipe, specializes in the vibrant cuisines of Brazil, along with a dash of Mexican and Creole-Cajun flair. Her restaurant, Nega Fulo, is a testament to her passion for crafting extraordinary culinary experiences.
Serve and Indulge!
Dish out this Sopa Leao Velloso into bowls, allowing your guests to savor the oceanic symphony of flavors, each spoonful a journey through the coastal wonders of Portugal. A gastronomic celebration that transcends borders and brings the warmth of the sea to your table. 🌊🍲✨
