Veloso Lion Soup is a comforting dish that combines various seafood and fish in an aromatic broth, enriched with fresh herbs and spices.
It is prepared by cooking the mackerel head in a deep broth, to which octopus, squid, shrimp, and mussels are then added, along with a sauté of tomatoes, garlic, and white wine.
All ingredients are cooked slowly to blend the flavors, resulting in a broth full of nuances. It is ideal for sharing with family or friends, served hot in clay pots and decorated with mint leaves, accompanied by slices of toasted bread.
Enjoy this recipe that honors maritime tradition with a touch of elegance and simplicity.
Homemade Veloso Lion Soup
Ingredients
1 ½ kilogram of Mackerel head
300 grams of Octopus
300 grams of Squid
8 Shrimp
50 grams of Mussels
2 Onions
1 Celery stalk
1 Leek
3 Parsley sprigs
3 Chive sprigs
4 Basil sprigs
1 Rosemary sprig
5 Cilantro sprigs
2 tablespoons of Olive oil
2 tablespoons of Corn oil
½ Garlic head
2 Chopped tomatoes
2 Bay leaves
1 cup of White wine
1 tablespoon of Food coloring
1 tablespoon of Rice cream
1 pinch of Nutmeg
1 pinch of Salt
Preparation
Step 1 : Begin by carefully cleaning the fish head and seafood.
Step 2 : Then, place everything in a large pot with water and add the onion, celery, parsley, chive, leek, basil, rosemary, and cilantro.
Step 3 : Cook these ingredients for approximately thirty minutes.
Step 4 : Once this time has passed, strain the broth and set aside for later use.
Step 5 : Remove the fish head and shred the meat, reserving it in a separate container.
Step 6 : Meanwhile, in another pot, cook the octopus and squid for about thirty minutes.
Step 7 : Adjust the cooking time if necessary to make the octopus tender.
Step 8 : Once cooked, set them aside as well.
Step 9 : In a third pot, cook the shrimp and mussels for about ten minutes, seasoning with salt to taste, then set aside.
Step 10 : Strain the cooking broths of these seafood into separate containers.
Step 11 : To prepare the flavor filling, heat olive oil and corn oil in a skillet.
Step 12 : Add chopped onion, garlic, tomatoes, bay leaves, and a bit of wine.
Step 13 : Let everything simmer for about fifteen minutes, then strain the sauté to remove any residues.
Step 14 : In a large pot, combine approximately 1.5 liters of the broth from the fish head and half a liter of the broth from the shrimp and mussels.
Step 15 : Add the sauté and bring to a boil, cooking for about fifteen minutes while stirring well.
Step 16 : Add a pinch of nutmeg and the food coloring, and cook for another fifteen minutes.
Step 17 : Strain the soup to obtain a clear and flavorful liquid.
Step 18 : To thicken the preparation, add rice cream, letting the soup boil for another fifteen minutes in that state.
Step 19 : Then, add the pieces of octopus, sliced squid, shrimp, mussels, and the shredded fish meat.
Step 20 : Adjust the salt and bring to a boil again so that all flavors meld into the broth.
Step 21 : Finally, serve the soup very hot in clay pots, decorated with fresh mint leaves and accompanied by slices of toasted bread, thus creating a dish full of traditional aromas and flavors.
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