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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.

40 minMediumServes 4310 cal/serving

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

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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

Questions

How long does Caldo de Sururu keep?

Refrigerate it 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.

Can I halve or double Caldo de Sururu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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