Brazilian Seafood Soup (Moqueca)

• MAKE-AHEAD
• STAFF-FAVORITE

Marinated Seafood

1. 3 pounds large shrimp—shelled and deveined, shells reserved
2. 3 pounds mahimahi, cut into 1-inch cubes
3. 2 pounds cleaned squid—bodies cut into 1/4-inch rings, tentacles halved
4. 3 tablespoons finely grated ginger
5. 6 garlic cloves, minced
6. 3 tablespoons dendê oil (see Note) or peanut oil
7. 1 tablespoon piment d'Espelette
8. 1 tablespoon salt
9. 1/2 teaspoon freshly ground pepper

Shrimp Stock

1. Reserved shrimp shells
2. 2 quarts water
3. 1 medium red onion, thinly sliced
4. 1/3 cup thinly sliced fresh ginger
5. 1/4 cup white wine vinegar
6. Stems from 1 bunch of cilantro
7. 3 thyme sprigs

Soup

1. 3 tablespoons unsalted butter
2. 3 tablespoons all-purpose flour
3. Three 14-ounce cans unsweetened coconut milk
4. 2 tablespoons dendê oil or peanut oil
5. 1 medium red onion, finely chopped
6. Salt
7. 1 pound plum tomatoes, seeded and coarsely chopped
8. Leaves from 1 bunch of cilantro (1 cup)
9. One 14-ounce can hearts of palm—drained, rinsed and thinly sliced
10. Coconut-Cashew Rice, for serving

1. Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
3. Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.
4. In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.
5. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of dendê oil. Add the hearts of palm and the remaining tomatoes, season with salt and cook over high heat until warmed through, 1 minute. Spoon the Coconut-Cashew Rice into shallow bowls and ladle the soup on top. Garnish with the hearts of palm and tomatoes and serve.