Sopa de Locos Adapted to São Tomé and Príncipe Cuisine

Ingredients

In this adaptation, the original Chilean Sopa de Locos is transformed into a São Toméan seafood stew. The main difference lies in the use of local seafood and spices, which reflect the culinary traditions of São Tomé and Príncipe. The original dish typically includes abalone, a type of shellfish, which is substituted with a variety of fresh fish, shrimp, and mussels commonly found in the waters surrounding São Tomé and Príncipe. The spices and herbs used in the São Toméan version add a unique flavor profile, distinct from the original Chilean dish. We alse have the original recipe for Sopa de locos, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as grouper or snapper 500g (1.1 lb) fresh fish fillets, such as grouper or snapper
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomato and tomato paste, cooking for an additional 2 minutes.
4. 4.
   Add the ground coriander, ground ginger, paprika, bay leaf, and fresh thyme. Stir well to combine the spices with the vegetables.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Gently place the fish fillets, shrimp, and mussels into the pot. Season with salt and pepper to taste.
7. 7.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
8. 8.
   Remove the bay leaf and sprig of thyme from the stew.
9. 9.
   Serve the São Toméan seafood stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets, such as grouper or snapper, for the best texture and flavor in the stew. Ensure the fillets are fresh and free from any strong fishy odor.
• Palm oil — Palm oil is a traditional ingredient in São Toméan cuisine and adds a distinct flavor to the stew. If palm oil is not available, you can substitute it with vegetable oil.
• Fresh cilantro — Cilantro adds a fresh and vibrant flavor to the stew. If you're not a fan of cilantro, you can replace it with parsley for a milder herbaceous taste.

Tips & Tricks

• To enhance the flavor of the stew, you can marinate the fish and shrimp in a mixture of lime juice, garlic, and spices for 30 minutes before adding them to the pot.
• Adjust the spiciness of the stew by adding a pinch of chili powder or a chopped chili pepper if desired.
• Serve the São Toméan seafood stew with crusty bread or rice to soak up the delicious broth.
• Feel free to add other seafood such as squid or crab to the stew for a more diverse flavor experience.
• Leftovers of this stew can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the São Toméan seafood stew in deep bowls, allowing the vibrant colors and aromas to entice your senses. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in traditional São Toméan ceramic bowls or rustic earthenware for an authentic touch.