3/4 cup of chopped green scallion
1 cup of chopped parsley
4 tablespoons of olive oil
1 tablespoon of dried thyme
500g small shrimp with shells
500g lobster tail
500g crab meat
24 mussels
3 cloves of garlic
4 tomatoes, peeled
1 2kg fish (garoupa)
Salt and black pepper to taste
Bouquet of herbs
2 leaves of bay leaves
2 stalks of green scallion
2 branches of thyme
2 branches of parsley
3/4 cup of chopped green scallion
1 cup of chopped parsley
4 tablespoons of olive oil
1 tablespoon of dried thyme
500g small shrimp with shells
500g lobster tail
500g crab meat
24 mussels
3 cloves of garlic
4 tomatoes, peeled
1 2kg fish (garoupa)
Salt and black pepper to taste
Bouquet of herbs
2 leaves of bay leaves
2 stalks of green scallion
2 branches of thyme
2 branches of parsley
1
Clean the shrimp, leaving the shells intact
Cut the fish into chunks
2
Place the head and tail of the fish in a large pot with 2.5 liters of water
and bring to a boil
Add the herbs tied with twine and season with salt and black pepper
Cover, reduce heat, and simmer for 30 minutes
3
Remove the fish's head and the herbs and add the shrimp shells
Simmer for 5 minutes, then remove the shells and discard them
4
Add the mussels and simmer for 5 minutes or until they open
Remove the mussels from the pot, remove their shells, and set aside
Reduce the broth to a simmer
5
Mash the garlic and add it to the pot with salt, thyme, scallion, parsley, and diced tomato
Cover and simmer for 3 minutes
6
Season the fish with salt and black pepper and fry it in olive oil
Remove the skin and bones, flake the meat, and add it to the broth
Also add the crab meat, lobster tail, shrimp, and mussels
Simmer for an additional 5 minutes
7
Heat a skillet that has fried the fish with half a cup of water
When boiling, add the broth to the pot
Serve hot.
