Recipe by threeovens
This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 4 cups chicken stock or 4 cups fish stock or 4 cups vegetable stock
- 4 tablespoons goya recaito (cilantro cooking base)
- 2 tablespoons tomato paste
- 14 ounces coconut milk (or whatever size your can is, they vary)
- 12 littleneck clams, thoroughly washed
- 12 mussels, thoroughly washed and debearded
- 1⁄2 lb large shrimp (tails intact optional)
- 2 lobster tails, snipped in half lengthwise before serving
- red pepper, strips add with shellfish if using
- green pepper strip, add with shellfish if using
- fresh cilantro or fresh parsley
- lemon wedge
- lime wedge
- chili oil (Chili Oil)
Directions See How It's Made
- Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
- Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
- Reduce heat, cover, and simmer 20 minutes.
- Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
- Garnish, as desired.