Seafood soup

Seafood soup

Sopa de leão veloso

This is Brazil
Stuart Scott


Quantity Ingredient
1kg small black mussels
600g raw king prawns
600g small squid tubes, cleaned
600g firm white fish fillets
80ml olive oil
2 onions, finely chopped
4 garlic cloves, crushed
2 red chillies, chopped
1 bay leaf
1/2 teaspoon saffron threads
1 1/2 tablespoons sweet paprika
750ml tomato passata
4 large ripe tomatoes, peeled, seeded and finely chopped
1.5 litres fish stock
sea salt
1 handful coriander, chopped
1 handful flat-leaf parsley, chopped


  1. Scrub the mussels and pull out the hairy beards. Discard any broken mussels, or any open ones that don’t close when tapped on the bench. Rinse well.
  2. Peel and devein the prawns, then cut them in half lengthways. Thinly slice the squid tubes. Skin the fish fillets and slice them.
  3. Heat the oil in a large saucepan over a medium heat. Add the onions, garlic, chillies, bay leaf and saffron. Cook, stirring, for 5 minutes, or until the onion has softened. Add the paprika and cook for 1 minute. Stir in the tomato passata, chopped tomatoes and stock, and bring to a simmer.
  4. Add the mussels, cover and cook for 2 minutes, or until they start to open. Add the remaining seafood. Stir to combine well, cover and cook for 4 minutes, or until the mussels have opened and the seafood is cooked through. Discard any unopened mussels.
  5. Add sea salt and freshly ground black pepper to taste. Stir in the coriander and parsley, and serve immediately.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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