Brazilian Shellfish Soup Recipe

Name: Brazilian Shellfish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb clam, small, in shell; 1 lb mussels, small, scrubbed &debearded; 1 tablespoon yellow cornmeal; 2 cups water; 1 tablespoon vegetable oil; 2 cups onions, chopped; 1 cup red bell pepper, chopped; 1 cup yellow bell pepper, chopped; 1 tablespoon jalapeno pepper, minced seeded; 4 garlic cloves, minced; 4 cups tomatoes, peeled & chopped; 2 tablespoons fresh gingerroot, grated, peeled; 2 teaspoons orange rind, grated; 3 (8 ounce) bottles clam juice; 1 (6 ounce) can tomato paste; 12 lb medium shrimp, peeled & deveined; 2 tablespoons green onions, minced; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped; ½ teaspoon salt; ½ teaspoon pepper; 1 (12 ounce) can evaporated skim milk; 3 tablespoons coconuts, shredded; 6 sprigs cilantro

Servings: persons

1 lb clam, small, in shell
1 lb mussels, small, scrubbed &debearded
1 tablespoon yellow cornmeal
2 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
1 tablespoon jalapeno pepper, minced seeded
4 garlic cloves, minced
4 cups tomatoes, peeled & chopped
2 tablespoons fresh gingerroot, grated, peeled
2 teaspoons orange rind, grated
3 (8 ounce) bottles clam juice
1 (6 ounce) can tomato paste
12 lb medium shrimp, peeled & deveined
2 tablespoons green onions, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
1 (12 ounce) can evaporated skim milk
3 tablespoons coconuts, shredded
6 sprigs cilantro

1
Instructions.
2
Place clams and mussels in a large bowl; cover with cold water.
3
Sprinkle with cornmeal; let stand 30 minutes.
4
Drain and rinse.
5
Bring 2 cups water to a boil in a large Dutch oven.
6
Add clams and mussels; cover and cook 6 minutes or until shells open.
7
Discard any unopened shells.
8
Remove clams and mussels from pan; set aside.
9
Discard cooking liquid.
10
Heat oil over medium heat.
11
Add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes.
12
Add tomato, ginger, orange.
13
rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally.
14
Add shrimp; cook 5 minutes or until done.
15
Remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk).
16
Ladle soup into large.
17
bowls; speinkle with coconut.
18
Garnish with cilantro sprigs.

1692

kcal

Calories

Fat

Carbs

339

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 lb clam, small, in shell, 1 lb mussels, small, scrubbed &debearded, 1 tablespoon yellow cornmeal, 2 cups water, and more.

Yes, Brazilian Shellfish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brazilian Shellfish Soup

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