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sopa rica de peixe com broa SERVES 4 AS A MAIN COURSE, 6 AS A STARTER

such a delicate broth, this soup’s name seems like a But according to the chef at Arcadas da Capela at W ithmisnomer. the magisterial hotel Quinta das Lágrimas, in Coimbra, rica, or rich, refers not to any heavy spicing or over-the-top fat content but rather to the jumble of succulent ingredients. At the hotel, the soup is served with oversized croutons made from broa, a hearty, jawexercising corn bread. I discovered that American-style corn bread works better: its sweetness beautifully balances the slight heat of the chile. ATENÇÃO The success of this soup lives or dies on using a very light sh stock. A salty or shy stock will overpower the delicate notes of the shrimp. FOR THE SOUP 1 POUND EXTRA-LARGE SHRIMP, SHELLED AND DEVEINED, SHELLS RESERVED KOSHER SALT 2 TABLESPOONS OLIVE OIL 1 SMALL YELLOW ONION, DICED 1 MEDIUM LEEK, WHITE AND PALE GREEN PARTS ONLY, HALVED LENGTHWISE, THINLY SLICED, AND WELL RINSED 2 GARLIC CLOVES, MINCED 2 MEDIUM RIPE TOMATOES, HALVED, SEEDED, AND DICED 3 CUPS FISH STOCK OR STORE-BOUGHT LOW-SODIUM CHICKEN BROTH 2 TABLESPOONS DOUBLE-CONCENTRATE TOMATO PASTE

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The new portuguese table david leite  

The new portuguese table david leite