Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Meat | not in our table | 0 |
| Shellfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- ½ lb fresh squid (calamari).
- 1 lb fresh white fish.
- ½ lb clam meat (you can by a package of pre-cooked /frozen).
- ½ lb shrimp (pre-cooked).
- 1 lb mussels shellfish (frozen in the shell).
- 4 ripe tomatoes.
- 2 onions.
- 1 bottle coconut milk.
- 3 tablespoon chopped cilantro.
- 4 tablespoon lemon juice.
- 6 tablespoon olive oil.
- 2 gloves of garlic.
- 2 teaspoon salt.
- =
Directions
Place pre-cooked frozen clam meat and shrimp in a colander. Let them thaw and drain overnight in a fridge.
Cut the fresh fish into cubes and the squids into small pieces. Rinse them and place in a bowl with salt and lemon juice. Let them marinate while you cook the mussels.
Mussels (Mexilhão):
Rinse the frozen mussels under cool running water. The shells should close.
Place mussels that do not close in a bowl with cold water and agitate them to make the shell close. *Discard the shells that do not close because they can be spoiled and cause intoxication.
In a large saucepan, place the good mussels with 1/8 cup of water.
Cook them about 10 to 15 minutes or until the shells open wide apart and meat come loose.
Use a fork to remove the meat from shells. Discard shells, reserve the meat.
Combine in blender diced tomatoes, onions, cilantro, minced garlic and salt.
Make a coarse purée.
In a large pan, heat the olive oil and pour the coarse purée.
Add the fresh fish and squid. Cook for about 10 minutes.
Then, combine the other seafood: shrimp, clam meat, mussels’ meat.
Add the coconut milk and cook for additional 15 minutes.
The dish should have the consistency of a soup when done.