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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Excellent gumbo type stew from Brazil. Ingredients:
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 |
Directions:
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.
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