📝 About This Recipe
Hailing from the sun-drenched shores of Northeastern Brazil, specifically Alagoas and Bahia, Caldo de Sururu is a soul-warming seafood broth that embodies the spirit of the Atlantic coast. This luscious soup blends the briny essence of fresh mussels with the tropical richness of coconut milk and the earthy punch of dendê (red palm) oil. It is a celebrated aphrodisiac and a staple of beachside kiosks, offering a complex balance of creamy textures and vibrant herbal notes.
🥗 Ingredients
The Seafood Base
- 2 lbs Sururu (Mussel meat) (cleaned, shells removed; can substitute with chopped small clams)
- 2 tablespoons Lemon juice (freshly squeezed for marinating)
- 1 teaspoon Salt (plus more to taste)
Aromatic Base (Refogado)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Dendê oil (Red Palm Oil) (essential for authentic color and nutty flavor)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 cup Bell peppers (Red and Green) (finely diced mix)
- 3 medium Tomatoes (ripe, seeded and finely diced)
The Liquid & Body
- 14 oz Full-fat coconut milk (one standard can)
- 3 cups Fish or Shrimp stock (homemade preferred for depth)
- 2 tablespoons Manioc flour (Farinha de Mandioca) (diluted in a little water to thicken)
- 1-2 pieces Malagueta pepper or Thai bird's eye chili (finely minced; adjust for heat)
Finishing Touches
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Green Onions (sliced)
- 1 piece Lime wedges (for serving)
👨🍳 Instructions
-
1
Rinse the sururu (mussel meat) thoroughly under cold running water to remove any lingering sand or grit. Place in a bowl and toss with lemon juice and a pinch of salt; let it marinate for 15 minutes.
-
2
In a large heavy-bottomed pot or a traditional clay pot (moqueca dish), heat the olive oil and dendê oil over medium heat until the oils shimmer and blend into a vibrant orange hue.
-
3
Add the diced onions and sauté for 4-5 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
-
4
Stir in the bell peppers and tomatoes. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy paste.
-
5
Add the marinated sururu to the pot. Stir well to coat the seafood in the aromatic base and cook for 3 minutes until the mussels begin to firm up.
-
6
Pour in the fish stock and the minced chili peppers. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to marry.
-
7
Stir in the coconut milk. The broth will turn a beautiful creamy peach color. Simmer for another 5 minutes, ensuring it does not reach a rolling boil to prevent the coconut milk from curdling.
-
8
Optional Texture Step: To achieve a traditional thick consistency, take 1 cup of the broth (with some mussels) and blend it in a blender until smooth, then return it to the pot. Alternatively, stir in the diluted manioc flour and cook for 2 minutes until thickened.
-
9
Taste the broth and adjust the seasoning with more salt or chili as desired. Stir in half of the fresh cilantro and green onions.
-
10
Turn off the heat. Let the caldo rest for 2 minutes before ladling into bowls or small mugs for a traditional presentation.
💡 Chef's Tips
If you cannot find dendê oil, you can substitute with olive oil infused with a teaspoon of sweet paprika, though you will lose the authentic nutty aroma. Always use full-fat coconut milk; light versions will result in a watery broth that lacks the signature mouthfeel. For the cleanest flavor, ensure you remove the 'beard' from the mussels if buying them whole before shucking. If the broth is too thick, add a splash more fish stock; if too thin, a little extra manioc flour works wonders. In Brazil, this is often served in small cups as an appetizer—if serving as a main, keep the mussels whole for a heartier feel.
🍽️ Serving Suggestions
Serve in small ceramic mugs for a traditional 'boteco' (pub) style appetizer. Accompany with 'torradas' (garlic toasts) or crusty French bread for dipping. Pair with a cold Brazilian Pilsner or a classic lime Caipirinha to cut through the richness. Provide a small bottle of 'molho de pimenta' (Brazilian hot sauce) on the side for those who want extra heat. Garnish with a final squeeze of fresh lime juice right before eating to brighten the heavy coconut flavors.