Also called "Vatapa com Frutos do Mar" this spicy/sweet seafood soup is made with a variety of peppers, tomatoes, onion, coconut milk, fish stock, sea bass, mussels and shrimp.
3 tbsp. oil
I red bell pepper, diced
1 yellow bell pepper, diced
2 jalapeños, seeded, chopped
1 onion, sliced
6 plum tomatoes, seeded and diced
3 tbsp. tomato paste
1 qt. fish stock
1⁄4 cup chopped cilantro
2 cups coconut milk
1 tsp. oregano
1 lb. sea bass, or other firm white fish
1 lb. mussels, scrubbed and rinsed
1 lb. large shrimp, tails on, peeled and deveined
1 tbsp. lime juice
1. Heat oil in stockpot over medium heat. Add bell peppers, jalapeños, and onion; sauté 10 min.
2. Add tomatoes, tomato paste, fish stock, oregano, and half the cilantro. Increase heat to high and bring to a boil. Reduce heat to low; stir in coconut milk and bring to a simmer.
3. Add fish and mussels and simmer 10 min. Add shrimp; cook 3 min. longer. Keep warm.
4. For service, stir in lime juice and remaining cilantro. Sprinkle with farofa.