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Ingredients

• 4 Tbs. (1/2 stick) unsalted butter
• 3 yellow onions, chopped
• 2 jalapeño chilies, minced
• 1/4 cup ground dry-roasted peanuts or cashews
  (optional)
• 4 garlic cloves, minced
• 2 Tbs. peeled and grated fresh ginger
• 1 Tbs. ground coriander
• 4 to 5 cups fish broth
• 2 cups peeled, seeded and chopped plum
  tomatoes
• 1/2 cup coconut milk
• 1/4 tsp. saffron threads, steeped in 1/4 cup
  white wine
• 1/4 cup plus 3 Tbs. chopped fresh cilantro
• 2 to 3 Tbs. fresh lemon or lime juice
• Salt and freshly ground pepper, to taste
• 1 1/2 lb. firm white fish fillets, cut into
  1 1/2-inch chunks
• 18 mussels, well scrubbed and debearded
• 18 shrimp, peeled and deveined with tails intact
• 18 sea scallops
• About 6 cups hot, cooked white rice
• 3 Tbs. shredded dried coconut, toasted

Description

This Soup Combines Some Of The Most Vibrant Flavors Of The Brazilian Pantry: Coconut, Tomatoes, Garlic, Lemon Juice, Cilantro, Peanuts And Saffron. If You Like, Add Chunks Of Meat From 2 Small Lobsters Or 1 Dungeness Crab, Cooked And Cracked, After Adding

Williams-Sonoma