Leão Veloso fish soup

Name: Leão Veloso fish soup (Sopa Leão Veloso)
Cuisine: French
Ingredients: 1 kg/2¼ lb fresh mussels; 300 g/11 oz raw tiger prawns (jumbo shrimp), unpeeled; 300 g/11 oz raw tiger prawns (jumbo shrimp), unpeeled; 1 kg/2¼ lb whole white fish, such as grouper, sea bass, snapper or tilapia; 1 kg/2¼ lb whole white fish, such as grouper, sea bass, snapper or tilapia; 1 kg/2¼ lb whole white fish, such as grouper, sea bass, snapper or tilapia; 1 kg/2¼ lb whole white fish, such as grouper, sea bass, snapper or tilapia; 1 kg/2¼ lb whole white fish, such as grouper, sea bass, snapper or tilapia; 25 g/1 oz/½ cup fresh parsley sprigs, plus 30ml/2 tbsp finely chopped; 25 g/1 oz/½ cup fresh coriander (cilantro) sprigs; 1 bay leaf; 400 g/14 oz tomatoes, peeled, seeded and chopped; 6 spring onions (scallions), roughly chopped; 5 ml/1 tsp coriander seeds; 2 cloves garlic; 30 ml/2 tbsp olive oil; 300 g/11 oz white crab meat; 300 g/11 oz cooked lobster meat; salt and ground black pepper; salt and ground black pepper; crusty bread, to serve

Sopa Leão Veloso

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

This delicious soup is named after Leão Veloso, a Brazilian ambassador to France who was famous for his love of the arts and his appreciation of good food. He is credited with adapting the French dish, bouillabaisse, into this Brazilian version, using local seafood and spices.

Ingredients

1 kg/2¼ lb fresh mussels
300 g/11

Europe
Americas
Brazil
France
Soup
Fish course
Pescatarian
South America

Method

1 Rinse the mussels under cold running water to help rid them of any grit, then scrub the shells to remove any barnacles. Pull off any hairy ‘beards’ which protrude from the side of the shell. Tap any open mussels sharply with the back of a knife. If they don’t close, throw them away.

2 Shell and devein the prawns, keeping the heads and shells. Clean and fillet the fish (or ask the fish