Suru soup

Components

• 2 diced onions
• 1 tablespoon of oil
• Half a tea cup of cachaça
• One bay leaf
• Two Indian carnations
• Three parsley stems
• 2 sprigs of coriander
• Three garlic cloves
• 3 cups of water (tea)
• 300 grams of sururu
• Two tablespoons of olive oil
• 1 spiced salt shard
• Two tomatoes
• One ground peppercorn
• 2 tablespoons of finely chopped parsley
• One tablespoon of chopped cilantro
• 200 milliliters of coconut milk
• 1 teaspoon of palm oil
• salt according to your preference

Mode of preparation

1. Gather and select all the ingredients listed in the recipe.

1. In a large skillet, heat the oil over low heat. Once hot, add one chopped onion and sauté, stirring continuously, for 3 minutes or until the onion turns translucent.
2. Include the cachaça, the clove, the bay leaf, the parsley and coriander sprigs, one minced garlic clove, and water.
3. Once boiling, add the sururu and cook for an additional 5 minutes. Use a skimmer to take the sururu out of the liquid. Book.
4. Simmer the broth over low heat for 20 minutes until it reduces. Take it off the heat and set aside.
5. Using a knife, cut an X at the bottom of each tomato. Briefly immerse the tomatoes in a pot of boiling water. Have a separate bowl filled with ice water ready. Take the tomatoes out of the hot water and immediately place them in the ice water. The skin will peel away like four petals along the X-cut. The sudden temperature change helps loosen the skin effortlessly.
6. Slice the tomatoes in half horizontally. Use your index finger to take out the seeds and the surrounding juice. Avoid washing the tomatoes, as water can diminish their flavor. Then, chop them into cubes. Set aside.
7. In a large skillet, heat olive oil over low heat. Once hot, add the rest of the chopped onion and cook for 3 minutes, stirring continuously. Then, add the remaining garlic and sauté for an additional minute.
8. Incorporate the salt, diced tomatoes, and chili pepper, then sauté over low heat for 10 minutes, stirring continuously.
9. Pour the broth from cooking the sururu into the tomato sauté. Stir thoroughly.
10. Incorporate the sururu meat, chopped parsley, chopped coriander, coconut milk, and olive oil into the broth and stir. Allow it to heat, season to taste, and then serve.