Ingredients
3 pounds large shrimp - shelled and deveined shells reserved
3 pounds mahimahi cut into 1-inch cubes
2 pounds cleaned squid - bodies cut into 1/4-inch rings tentacles halved
3 tablespoons finely grated ginger
6 garlic cloves minced
3 tablespoons dendê oil (see Note) or peanut oil
1 tablespoon piment d’Espelette
1 tablespoon salt
1/2 teaspoon freshly ground pepper
SHRIMP STOCK
2 quarts water
1 medium red onion thinly sliced
1/3 cup thinly sliced fresh ginger
1/4 cup white wine vinegar
Stems from 1 bunch of cilantro
3 thyme sprigs
SOUP
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 14-ounce cans unsweetened coconut milk
1 pound plum tomatoes seeded and coarsely chopped
1 14-ounce can hearts of palm - drained rinsed and thinly sliced
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