Brazilian Seafood Soup
Food & Wine, April 2010
One hundred, thousand, million times better than paella - if you like paella, you will love this. And if you don't like paella (infidel), try it anyway.
The most important step here, is to remember to read through the entire recipe before you ever touch a pan. Organization is key. If you marinate and make the stock the night before, this is a perfect soup for entertaining. It requires a bit of assembly, but is lush in color and aroma, and has enough flavors to keep your mouth highly entertained. Be sure to make the coconut cashew rice - it really adds dimension and sweetness to the soup.
I marinated my fish and seafood overnight. I only used the shrimp and mahi mahi, but truthfully, did not miss the squid. I think the main thing the squid would add would be additional texture - and truthfully this soup is texture city. I used peanut oil for the dende oil
"palm oil = dende oil (dendê oil) Notes: This bright orange palm oil is a staple in Brazilian cuisine, but very high in saturated fat. Substitutes: annatto oil (Not as flavorful, but it has a similar color and is lower in saturated fat.) OR peanut oil (This is lower in saturated fat, but it lacks dendê oil's distinctive color. To compensate, add ground annatto seeds to the oil.)" , Cooks Thesaurus, Oils & Cooking Sprays
because of the fat content, and paprika for the piment d'Espelette (dried red pepper from Espelette, FR) - because I didn't have any.
The shrimp I used was frozen with only the tail on (I know sacrilege) so instead of making my stock from shrimp shells, I used a bag of clam shells I had saved and frozen. Equally delicious, and I made enough to put 6 cups of seafood stock in the freezer for cioppino in the weeks to come.
The rest was per the recipe. If you already have the stock made and the seafood marinated, there is only about 30 minutes of work left to do. It only looks like it took forever.
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