Sopa Leão Veloso (Sopa Leão Veloso)
Overview
Sopa Leão Veloso is a Brazilian seafood soup from Rio de Janeiro. A strong stock is made from fish heads and bones, then flavoured with tomato, onion, garlic, coriander and parsley. Prawns, mussels, clams, crab meat, squid and pieces of white fish are added and briefly cooked. The soup is aromatic and lightly spicy and is often served in a deep tureen. It is rich and full of flavour, and it is usually eaten as a main dish, often at weekend lunches with family or friends.
History
The soup is named after Pedro Leão Velloso, a Brazilian diplomat and foreign minister in the 1940s, who is said to have adapted the French bouillabaisse he enjoyed in Europe. It was popularised by Rio restaurants such as Rio Minho, one of the oldest restaurants in the city. It is still served in traditional restaurants in the centre of Rio.
Main ingredients
Fish heads, prawns, mussels, crab, clams, squid. The soup is built on fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Brazil
Recipe outline serves 4 · ~90 min
Ingredients
- 1 kg fish heads and bones
- 300 g white fish, 300 g prawns
- 300 g mussels, 300 g clams, 150 g crab meat
- 150 g squid, sliced
- 2 tomatoes, 1 onion, 4 garlic cloves
- coriander, parsley, a little chilli
- salt, olive oil
Allergens: Contains: Crustaceans, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the fish heads and bones in 2 l water with half the onion and herbs for 40 minutes and strain.
- Fry the rest of the onion, garlic and tomatoes in olive oil.
- Add the stock, then the mussels and clams.
- Add the fish, prawns, squid and crab, cook for 5 minutes and finish with herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
