Seafood Soup (the one everyone asks for seconds of!)

 Seafood Soup (the one everyone asks for seconds of!)

This is that creamy, fragrant soup, full of shrimp, squid, mussels, and fish that makes your house smell like a fancy beach! Makes 6 generous servings and is ready in about 40-50 minutes.

Ingredients:

300g medium shrimp (cleaned)

200g squid rings

200g white fish fillet (sea bass, grouper, or snapper) cubed

300g mussels in their shells (or 150g already cleaned)

1 large onion, chopped

3 cloves of garlic, crushed

2 ripe tomatoes, chopped (or 1 can of peeled tomatoes)

1 small red bell pepper, chopped (optional, but adds color and sweetness)

1 small carrot, diced (grandma's secret for a light and sweet flavor)

2 medium potatoes, cubed

1 liter of fish or shrimp stock (can be homemade or good quality)

200ml coconut milk (or 150ml heavy cream, if you prefer a more traditional version)

2 tablespoons olive oil or vegetable oil

1 bay leaf

1 teaspoon smoked paprika or Sweet

Salt, black pepper, and chopped parsley to taste

1 portion (50 ml) of cachaça or cognac (optional, but it's the master touch to flambé and remove the "fishy smell")

Instructions

(easy step-by-step):

In a large, deep pan, sauté the onion and garlic in olive oil until translucent.

Add the tomato, bell pepper, and carrot. Sauté for about 5 minutes until wilted.

If using cachaça/cognac: increase the heat, add the liquor and flambé (careful, keep your face away!). Wait for the alcohol to evaporate (about 30 seconds).

Add the potatoes, paprika, bay leaf, and broth. Bring to a boil and cook for about 10–12 minutes until the potatoes are tender.

Add the mussels. When they open (about 4 minutes), remove any that haven't opened and discard.

Now add the fish, squid, and shrimp. Cook for just another 3-4 minutes (don't cook longer or it will become rubbery!).

Turn off the heat, add the coconut milk (or cream), adjust the salt and pepper.

Finish with plenty of fresh herbs and, if you want a touch of elegance, a drizzle of extra virgin olive oil.

Golden tips:

Serve with buttered toast or warm Italian bread.

Want to make it more sophisticated? Sprinkle grilled small shrimp and chives on top when serving.

Freezes very well for up to 2 months (without the coconut milk; add it only when reheating).