Caldo de Sururu

Name: Caldo de Sururu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 tbsp palm oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 green bell pepper, diced; 2 Roma tomatoes, diced; 1 tsp salt; 1 cup cooked cassava, mashed; 1 cup unsweetened coconut milk; 1 lb mussel meat, cleaned; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped

40 minMediumServes 4310 cal/serving

BrazilianSoupStovetop and BlenderPescatarianHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp palm oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 green bell pepper, diced
2 Roma tomatoes, diced
1 tsp salt
1 cup cooked cassava, mashed
1 cup unsweetened coconut milk
1 lb mussel meat, cleaned
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp palm oil in a large pot over medium heat.
2

Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 diced green bell pepper, sauteing for 5 minutes until soft.
3

Stir in 2 diced Roma tomatoes and 1 tsp salt, cooking for another 3 minutes until tomatoes soften.
4

Blend 1 cup mashed cooked cassava with 1 cup unsweetened coconut milk in a blender until completely smooth.
5

Pour the cassava puree into the pot and bring the broth to a gentle simmer.
6

Add 1 lb cleaned mussel meat and simmer for 5 minutes until thoroughly heated to an internal temperature of 145F.
7

Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.

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Questions

What is Caldo de Sururu?

A rich Brazilian seafood broth featuring mussels simmered in a velvety coconut and cassava base flavored with palm oil and fresh herbs. It offers a perfect balance of savory coastal flavor and hearty texture. This reference files it under Brazilian soup: made on the stovetop and in a blender, rated medium and about 40 minutes start to finish.

What internal temperature should Caldo de Sururu reach?

For Caldo de Sururu, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for coconut milk in Caldo de Sururu?

The entry for Caldo de Sururu calls for 1 cup unsweetened coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Does Caldo de Sururu contain shellfish?

Yes: 1 lb mussel meat, cleaned. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Caldo de Sururu?

Yes. Refrigerate Caldo de Sururu for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Couve a Mineira (Garlic Sauteed Collard Greens) side
Tuna Potato Salad salad
Tacu Tacu Rice and Bean Cake side

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