Brazilian Shellfish Soup

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1212
FAT
76%
CHOL
96%
SOD
68%

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Ingredients for 6 servings

4 Tbs. (1/2 stick) unsalted butter

3 yellow onions, chopped

2 jalapeƱo chilies, minced

1/4 cup ground dry-roasted peanuts or cashews &nbsp (optional)

4 garlic cloves, minced

2 Tbs. peeled and grated fresh ginger

1 Tbs. ground coriander

4 to 5 cups fish broth

2 cups peeled, seeded and chopped plum &nbsp tomatoes

1/2 cup coconut milk

1/4 tsp. saffron threads, steeped in 1/4 cup &nbsp white wine

1/4 cup plus 3 Tbs. chopped fresh cilantro

2 to 3 Tbs. fresh lemon or lime juice

Salt and freshly ground pepper, to taste

1 1/2 lb. firm white fish fillets, cut into &nbsp 1 1/2-inch chunks

18 mussels, well scrubbed and debearded

18 shrimp, peeled and deveined with tails intact

18 sea scallops

About 6 cups hot, cooked white rice

3 Tbs. shredded dried coconut, toasted

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