How to make Caldo de Sururu

Why cooks start here

Caldo de Sururu is cooked the way Bahia cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Caldo de Sururu hails from Bahia, a region where the ocean's bounty often finds its way into the cooking pot. This dish is a staple in Bahian homes, especially when families gather around the table to share a meal. The preparation is as intuitive as it is traditional, with salt and fat generously applied, embodying the essence of Brazilian home cooking. Expect a briny depth from the sururu mussels, balanced with the fresh acidity of tomatoes and lemon. The firm white fish adds substance, while the olive oil and onion provide a rich, aromatic base. Serve it hot, allowing the flavors to meld, and enjoy the comforting warmth that only a true Bahian dish can offer.