How To make Sopa Leao Velloso
1 Grouper (4 lb)
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper
The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30.
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201.Peixe com Banana
202.Peixe na Telha
203.Petisco Sacanagem
204.Piracuí
205.Pirão
206.Pixaim(Arrepiado)
207.Pudim de Mandioca
208.Pururuca de Tilápia
209.Quarenta
210.Quebra-queijo
211.Queijo Canastra
212.Queijo Coalho
213.Queijo Colônia
214.Queijo do Serro
215.Queijo Manteiga
216.Queijo Meia Cura
217.Queijo Minas
218.Queijo Prato Cobocó
219.Queijo Prato
220.Queijo do Reino
221.Quentão
222.Quibebe Mineiro
223.Quindim
224.Quinhapira
225.Quirera com Suã
226.Rabo de Galo
227.Requeijão Cremoso
228.Requeijão de Corte
229.Rocambole
230.Rocambole Salgado
231.Romeu e Julieta
232.Rubacão
233.Sagu de Vinho(Tapioca em Pérola)
234.Salada de Guariroba
235.Salpicão de Frango
236.Samba
237.Sanduíche de Pão de Queijo
238.Saquerinha
239.Sensação
240.Sopa Leão Veloso
241.Sorda(Bolacha Preta)
242.Sururu de Capote
243.Suvaco de Cobra
244.Taça Salgada
245.Tacacá
246.Tacaranguejo
247.Tainha na Taquara
248.Tapioca
249.Tareco
250.Tereré
251.Tiquira
252.Torta Capixaba
253.Torta de Guariroba
254.Torta Holandesa
255.Tutu de Feijão
256.Umbuzada
257.Unha de Caranguejo
258.Vaca Atolada
259.Vatapá
260.Virado à Paulista
261.Vitamina de Abacate com limão
262.X-Caboclo
263.Ximango
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