Brazilian Seafood Soup (Moqueca)
"This tangy, buttery, gorgeous soup—bright red with dendê oil—is Daniel Boulud's riff on a recipe by French chef Claude Troisgros...."
INGREDIENTS
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3 pounds large shrimp—shelled and deveined, shells reserved
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3 pounds mahimahi, cut into 1-inch cubes
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2 pounds cleaned squid—bodies cut into 1/4-inch rings, tentacles halved
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3 tablespoons finely grated ginger
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6 garlic cloves, minced
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3 tablespoons dendê oil (see Note) or peanut oil
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1 tablespoon piment d'Espelette
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1 tablespoon salt
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1/2 teaspoon freshly ground pepper
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Reserved shrimp shells
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2 quarts water
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1 medium red onion, thinly sliced
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1/3 cup thinly sliced fresh ginger
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1/4 cup white wine vinegar
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Stems from 1 bunch of cilantro
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3 thyme sprigs
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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Three 14-ounce cans unsweetened coconut milk
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2 tablespoons dendê oil or peanut oil
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1 medium red onion, finely chopped
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Salt
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1 pound plum tomatoes, seeded and coarsely chopped
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Leaves from 1 bunch of cilantro (1 cup)
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One 14-ounce can hearts of palm—drained, rinsed and thinly sliced
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Coconut-Cashew Rice, for serving
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