Prawn, Mussel, and Squid Soup with Shredded White Fish and Fresh Parsley

Name: Prawn, Mussel, and Squid Soup with Shredded White Fish and Fresh Parsley (Sopa Leão Veloso)
Yield: Serves 6-8
Cuisine: Brazilian
Ingredients: Head and bones from 1 whole white-fleshed fish; 450 g medium squid, cut into 1.25 rings (tentacles left whole); 450 g large king prawns, shelled and deveined; Leaves from 5 sprigs of fresh parsley, chopped; Pinch of paprika; Freshly grated nutmeg; 2 celery sticks, cut into 2.5cm pieces; Sea salt and freshly ground black pepper; 4 tablespoons olive oil; 1 whole white-fleshed fish, such as red snapper or sea bass, 680-900 g, gutted, scaled, gills and eyes removed and filleted (head and bones reserved); 3 litres water; 5 fresh parsley stems, cut into long pieces; 4 plum tomatoes, peeled, deseeded and chopped; 3 garlic cloves, very finely chopped; 24 live mussels, scrubbed; 125 ml dry white wine; 2 bay leaves; 1 onion, finely chopped; 2 tablespoons olive oil; 2 garlic cloves, peeled; 3 spring onions, white and green parts, cut into 2.5cm pieces; Pinch of cayenne pepper; 1 large onion, quartered

Sopa Leão Veloso

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

Minho is the name of a river in Portugal, and rio is the word for river; Rio Minho is a fitting name for the oldest restaurant in Rio de Janeiro. Created in 1884 by Portuguese immigrants, one of the specialties is sopa leão veloso. This dish was named for a Brazilian minister of international relations, Pedro Leão Veloso Neto (1887-1947), who during his many travels fell in love with bouillabaisse in France. Back in Rio - in those days the capital of Brazil - he handed the rec

Ingredients

Europe
Americas
Portugal
Brazil
Rio de Janeiro
Fish course
Pescatarian
Soup
Gluten-free

Ingredients

Method