3/4 cup of finely chopped green onion
1 cup of salsa, finely chopped
4 tablespoons of olive oil
1 tablespoon of ground cumin
500g small shrimp with shells
500g lobster tail
500g crab meat
24 mussels
3 cloves of garlic
4 tomatoes, peeled
1 garoupa (2kg)
Salt and black pepper to taste
bouquet of herbs
2 laurel leaves
2 stalks of green onion
2 sprigs of cumin
2 sprigs of salsa
3/4 cup of finely chopped green onion
1 cup of salsa, finely chopped
4 tablespoons of olive oil
1 tablespoon of ground cumin
500g small shrimp with shells
500g lobster tail
500g crab meat
24 mussels
3 cloves of garlic
4 tomatoes, peeled
1 garoupa (2kg)
Salt and black pepper to taste
bouquet of herbs
2 laurel leaves
2 stalks of green onion
2 sprigs of cumin
2 sprigs of salsa
Clean the shrimp, but leave the heads (reserve the shells)
Cut the fish into posts
Put the head and tail in a pot with 2.5 liters of water and bring to high heat
Tie the herbs with twine and add to the pot
Season with salt and pepper
Cover, lower the heat, and cook for 30 minutes
Remove the fish head and herbs and add the shrimp shells
Cook for 5 minutes
Remove the shells and discard them
Add the mussels and cook until they open
Remove the mussels from the broth, remove their shells, and reserve them
Simmer the broth again
Mash the garlic and add to the pot
Add salt, cumin, green onion, salsa, and tomato paste
Cover and cook for 3 minutes
Season the fish with salt and pepper and fry it in olive oil
Remove the skin and bones, flake the meat, and add to the broth
Also add crab meat, lobster tail, shrimp, and mussels
Cook for an additional 5 minutes
Put the frying pan with the fried fish in the broth with half a cup of water
When boiling, add to the broth
Serve hot.
