Caldo de Sururu

Ingredients

• 700 gfirm white fish
• 1onion
• 2tomatoes
• 1.5 Lwater
• 80 mlolive oil
• 1lemon
• to tastefine sea salt and black pepper
• 400 gsururu mussels

Method

1. Begin by preparing the aromatics. Finely chop 1 onion and 2 tomatoes. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and soft, stirring occasionally to prevent it from sticking or burning. Add the chopped tomatoes and continue to cook until they break down into a fragrant, soft mixture, about 5 minutes. This forms the base of your Caldo de Sururu, infusing the dish with depth and aroma.
2. Prepare the fish while the aromatics cook. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Once the tomatoes have softened, gently add the fish pieces to the pot. Stir to coat them in the aromatic mixture, allowing the flavors to meld together.
3. Pour 1.5 L of water into the pot, ensuring it covers the fish and aromatics. Increase the heat to bring the mixture to a gentle simmer. Add 400 g of sururu mussels to the pot. Stir gently to distribute them evenly, ensuring they are submerged in the broth.
4. Allow the soup to simmer gently. The fish should become opaque and firm, while the mussels open up, releasing their juices into the broth. This process should take about 10-15 minutes, but focus on the visual cues: the fish should be tender yet hold its shape, and the mussels should be fully opened.
5. Once the seafood is cooked, taste the broth. Adjust the seasoning with fine sea salt and black pepper to your preference. The broth should be well-seasoned, enhancing the natural flavors of the seafood.
6. Finish the dish by squeezing the juice of 1 lemon into the pot, adding a bright, fresh note to the caldo. Stir gently to incorporate the lemon juice throughout the soup. Serve the Caldo de Sururu hot, ideally in a communal bowl for sharing, as is traditional in Bahia.