Food & Wne'S Recipe For Moqueca (Brazilian Seafood Soup)

• MARINATED SEAFOOD
• 3 pounds large shrimp-shelled and deveined, shells reserved
• 3 pounds mahimahi, cut into 1-inch cubes
• 2 pounds cleaned squid-bodies cut into 1/4-inch rings, tentacles halved
• 3 tablespoons finely grated ginger
• 6 garlic cloves, minced
• 3 tablespoons dende oil (see Note) or peanut oil
• 1 tablespoon piment d'Espelette
• 1 tablespoon salt
• 1/2 teaspoon freshly ground pepper
• SHRIMP STOCK
• Reserved shrimp shells
• 2 quarts water
• 1 medium red onion, thinly sliced
• 1/3 cup thinly sliced fresh ginger
• 1/4 cup white wine vinegar
• Stems from 1 bunch of cilantro
• 3 thyme sprigs
• SOUP
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Three 14-ounce cans unsweetened coconut milk
• 2 tablespoons dende oil or peanut oil
• 1 medium red onion, finely chopped
• Salt
• 1 pound plum tomatoes, seeded and coarsely chopped
• Leaves from 1 bunch of cilantro (1 cup)
• One 14-ounce can hearts of palm-drained, rinsed and thinly sliced
• Coconut-Cashew Rice, for serving

1. Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
3. Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.
4. In a large enameled cast-iron casserole, heat 1 tablespoon of the dende oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.
5. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of dende oil. Add the hearts of palm and the remaining tomatoes, season with salt and cook over high heat until warmed through, 1 minute. Spoon the Coconut-Cashew Rice into shallow bowls and ladle the soup on top. Garnish with the hearts of palm and tomatoes and serve.

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Taken from www.epicurious.com/recipes/member/views/food-wnes-recipe-for-moqueca-brazilian-seafood-soup-51198611 (may not work)