1/2 kg of small shrimp
24 mussels
1 fish weighing around 2 kg (garoupa, cherne etc.)
3 cloves of garlic
1 tablespoon of chopped cilantro in grain
1 teaspoon of salt
3/4 cup of finely chopped green onion
1 cup of chopped parsley
4 tomatoes peeled and chopped
to taste with pepper
4 tablespoons of olive oil
1/2 kg of crab meat
1/2 kg of lobster meat
1/2 kg of small shrimp
24 mussels
1 fish weighing around 2 kg (garoupa, cherne etc.)
3 cloves of garlic
1 tablespoon of chopped cilantro in grain
1 teaspoon of salt
3/4 cup of finely chopped green onion
1 cup of chopped parsley
4 tomatoes peeled and chopped
to taste with pepper
4 tablespoons of olive oil
1/2 kg of crab meat
1/2 kg of lobster meat
Rinse the shrimp and mussels very well
Remove the head from the fish and cut it into posts
Make a broth with the fish head and 5 liters of water seasoned with salt
When the water starts to boil, add a bouquet garni (salsa, green onion, rosemary, cilantro etc.)
Cover the pot and cook slowly for 1 1/2 hours
Remove the fish head and herbs
In this broth, cook the shrimp with their shells for a few minutes until they turn pink
Remove the shrimp from the broth, shell and clean them
Reserve them
In the same broth, add the mussels and simmer for about 5 minutes or until the shells open
Remove the mussels from the broth and remove the shells
Skim the broth if necessary
Mash the garlic with cilantro and salt and add it to the broth
Add the green onion, parsley, and tomatoes
Season to taste with black pepper
Cover the pot and let it simmer slowly; then cook over low heat until everything is cooked
Heat the olive oil in a skillet and fry the fish posts seasoned with salt and black pepper
When the posts are ready, remove them from the skillet and remove the spine and skin
Break down the fish and add it to the broth along with the crab meat, lobster meat, shrimp, and mussels
Add a little water to the skillet where the fish was fried, let it boil and then add it to the broth
Heat and check the seasoning.
