Brazilian Shellfish Soup
Dive into the vibrant flavors of the tropics with this Brazilian Shellfish Soup (or “Moqueca de Frutos do Mar”), a comforting yet elegant seafood stew brimming with fresh shrimp, mussels, and tender white fish. Infused with the creamy richness of coconut milk and a medley of aromatic ingredients like garlic, onions, and red bell peppers, this dish is elevated with a hint of lime for brightness and optional palm oil for a touch of authenticity. A gentle blend of paprika and cayenne adds depth and a subtle kick, while fresh cilantro and green onions provide a crisp, herbaceous finish. Perfect for a cozy dinner, this one-pot wonder is as simple as it is satisfying, ready in just under an hour and ideal for serving alongside rice or crusty bread to soak up every drop of the luscious broth. Let this traditional Brazilian recipe transport your taste buds with its irresistible combination of bold, tropical flavors.
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 500 grams mussels (cleaned)
- 300 grams fish fillets (firm white fish such as cod or snapper)
- 2 tablespoons lime juice (fresh)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 4 units garlic cloves (minced)
- 1 large red bell pepper (diced)
- 2 large tomatoes (chopped)
- 400 milliliters coconut milk
- 500 milliliters fish or seafood stock
- 1 tablespoon palm oil (optional)
- 2 tablespoons fresh cilantro (chopped)
- 2 units green onions (chopped)
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Place the shrimp, mussels, and fish fillets in a large bowl, and drizzle with lime juice. Set aside to marinate for 10 minutes.
Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until the onions become translucent, about 2-3 minutes.
Add the diced red bell pepper and chopped tomatoes to the pot, and cook until softened, about 4-5 minutes.
Pour in the coconut milk and fish or seafood stock. Bring to a gentle simmer, stirring occasionally.
If using palm oil, stir it into the mixture for an added authentic Brazilian flavor.
Season the broth with paprika, cayenne pepper, salt, and black pepper, adjusting the spices to your taste preferences.
Gently add the marinated seafood to the pot, including the shrimp, mussels, and fish fillets. Cover and simmer for 10-12 minutes, or until the mussels have opened, and the shrimp and fish are fully cooked.
Discard any mussels that remain closed, as they are not safe to eat.
Sprinkle freshly chopped cilantro and green onions over the soup before serving.
Ladle the soup into bowls, and serve hot with rice or crusty bread if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 12.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
