Healthy Brazilian Seafood Soup

Ensopados aren’t the healthiest because of the coconut milk, which is high in calories.¬† For a healthier alternative, Minha Esposa prepared a Healthy Brazilian Seafood Soup.

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The final product, served with rice.

Ingredients:
400 grams of shrimp
800 grams of tilapia
1 large Tomatoes
1 Red Pepper
1 Green Pepper
1 Onion
50 ml olive oil
2 cloves of garlic
1 cup of fresh Coriander
Paprika
Water

1. Thinly slice the tomatoes, onions, and peppers

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2. Press the garlic, and combine with the olive oil and tomatoes, onions, and peppers.

3. Mix and Sauté for a few minutes.

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4. Separate the peppers, add three cups of water, one cup of coriander, and one tablespoon of paprika to the remainder

5. Blend the new mixture briefly

6. Recombine with peppers, into a pot, and bring to a boil

7. Add the tilapia (set timer for fifteen minutes) – stir constantly

8. When the timer reaches three minutes left, add the shrimp – stir, also using your spoon to break up the tilapia into smaller pieces.

9. When the timer beeps, your soup is ready.

Brazilian Shrimp Ensopado (Soup)

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Brazilian Shrimp Ensopado (Soup)

What you’ll need:

Shrimp – 400 grams
Garlic – 5 cloves
Onion – one large
Green Pepper – Half of one
Cilantro – 1/2 cup
Tomato – one large
Tomato sauce – two spoons
Coconut milk – 1 can
Olive Oil
Water
In a pan, add the shrimp, two cloves of garlic (grated or pressed), half of the onion (grated), a splash of olive oil, and a small amount of water. Cook until the shrimp becomes pink – the actual cooking time can vary, but it should be fairly quick.

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Strain the water into another bowl and set aside the water and the shrimp for later.

In another pan, add 3 cloves of garlic (grated or pressed), the other half of the onion (grated), another splash of olive oil, and cook until slightly browned.

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Not yet browned

Chop up the Cilantro, Green Pepper, and Tomato, then add to a pot.

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Combine with the browned garlic and onion, and heat until warm. Then add the water from the shrimp, two spoons of tomato sauce, 1 can of cocounut milk, and 1/4 cup of additional water.

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Pre-blend

Once all ingredients are warm (not hot), pour into blender and blend briefly until there are no large chunks.

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Post-blend, with shrimp added

Return to a pot, add the shrimp, and heat until hot. Your Ensopado is ready.