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Ingredients

• 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 or peanut oil
• 1 tablespoon  piment d'Espelette
• 1 tablespoon  salt
• 1/2 teaspoon  freshly ground pepper
•   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
• 3 tablespoons  unsalted butter
• 3 tablespoons  all-purpose flour
• 3 cans  14-ounce 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)
• 1 can  hearts of palm, drained, rinsed, and thinly sliced (14 ounce)
•   Coconut-Cashew Rice, for serving

Description

This Tangy, Buttery, Gorgeous Soup -- Bright Red With Dende Oil -- Is Daniel Boulud's Riff On A Recipe By French Chef Claude Troisgros.

Recipe.com