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Sopa Leao Velloso

Sopa Leao Velloso recipe image
This hearty Brazilian soup features a deep, savory broth made from simmered grouper heads. It is loaded with fresh seafood including lobster, crab, shrimp, and mussels, along with aromatic vegetables and herbs. The result is a comforting, protein-rich dish perfect for cold weather.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1099.5
Dietary: Gluten-free
Description
This hearty Brazilian soup features a deep, savory broth made from simmered grouper heads. It is loaded with fresh seafood including lobster, crab, shrimp, and mussels, along with aromatic vegetables and herbs. The result is a comforting, protein-rich dish perfect for cold weather.
Ingredients
  • 1 Grouper (4 lb)
  • 1 pound Shrimps in shell
  • 1 ds Salt
  • 1 Bouquet Garni
  • 24 Mussels Or clams in shell
  • 1/4 cup Olive oil
  • 3/4 cup Green onions, chopped
  • 3 Garlic Cloves, crushed
  • 4 Tomatoes, peeled, chopped
  • 1 tablespoon Fresh chopped coriander
  • 1 cup Fresh chopped parsley
  • 1 ds Cayenne Pepper
  • 1 pound Crab meat
  • 1 pound Lobster meat
  • 1 ds Ground Pepper
Directions
  1. 1
    The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley.
  2. 2
    Cut head from grouper.
  3. 3
    Slice fish into 1 inch steaks and set aside.
  4. 4
    Place fish head in a large pot of cold water.
  5. 5
    Add salt and bring water to a boil, then add bouquet garni.
  6. 6
    Cover and simmer for 1 1/2 hours.
  7. 7
    Discard fish head and bouquet garni, reserving edible parts of fish head.
  8. 8
    Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink.
  9. 9
    Remove, discard shells and black veins, and reserve.
  10. 10
    Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open.
  11. 11
    Remove from stock, remove seafood from shells, and reserve seafood.
  12. 12
    Strain stock to remove any sand or shell particles.
  13. 13
    Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables
  14. 14
    soften , then
  15. 15
    add mixture to fish stock.
  16. 16
    Heat remaining oil and gently fry grouper steaks.
  17. 17
    remove skin and bones, break grouper into pieces and
  18. 18
    add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head.
  19. 19
    Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1099.5kcal
% Daily Value *
Total Fat 33.6g52%
Saturated Fat 5.5g28%
Cholesterol 615.5mg206%
Sodium 1250mg53%
Total Carbohydrate 60.7g21%
Dietary Fiber 14.8g60%
Sugars 7.7g
Protein 144.6g290%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, cayenne, chopped, clams, cloves, coriander, crab, crushed, fresh, frying, garni, green, ground, leao, lobster, meat, mediterranean, oil, olive, onions
Read it online: https://www.chefs-mate.com/recipe/sopa-leao-velloso/