Brazilian Shellfish Soup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 1/2 lb medium shrimp, peeled & deveined
• 2 tablespoons green onions, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) can evaporated skim milk
• 3 tablespoons coconuts, shredded
• 6 sprigs cilantro

Recipe

• 1 instructions.
• 2 place clams and mussels in a large bowl; cover with cold water. sprinkle with cornmeal; let stand 30 minutes. drain and rinse.
• 3 bring 2 cups water to a boil in a large dutch oven. add clams and mussels; cover and cook 6 minutes or until shells open. discard any unopened shells. remove clams and mussels from pan; set aside. discard cooking liquid.
• 4 heat oil over medium heat. add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes. add tomato, ginger, orange.
• 5 rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally. add shrimp; cook 5 minutes or until done. remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk). ladle soup into large.
• 6 bowls; speinkle with coconut. garnish with cilantro sprigs.