Brazilian Sopa Leão Veloso, Rio de Janeiro Seafood Soup

📍 Where this dish comes from: Belém · Ver-o-Peso Market
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Sopa Leão Veloso is Rio de Janeiro's grand seafood soup, a Brazilian cousin of French bouillabaisse. Fish, shrimp, mussels and clams simmer in a fragrant tomato and herb broth that tastes of the sea. It is naturally low in carbs and impressive enough for a special dinner.

Per serving: 306 calories · 7.9 g net carbs · 41 g protein · 11 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Sopa Leão Veloso, Rio de Janeiro Seafood Soup

Sopa Leão Veloso is Rio de Janeiro's grand seafood soup, a Brazilian cousin of French bouillabaisse. Fish, shrimp, mussels and clams simmer in a fragrant tomato and herb broth that tastes of the sea. It is naturally low in carbs and impressive enough for a special dinner.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Course: Soup

Cuisine: Brazilian

Servings: 6 servings

Calories: 306kcal

Ingredients

• 3 tablespoons olive oil
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 3 medium tomatoes peeled, seeded and chopped
• 8 cups fish broth
• 1 pound firm white fish fillets cut in chunks
• 10 ounces medium shrimp peeled
• 1 pound mussels scrubbed (about 10 ounces meat)
• 1 pound small clams scrubbed (about 7 ounces meat)
• Juice of 1 lime
• 1/2 cup chopped cilantro
• 1/4 cup chopped parsley
• Salt and black pepper to taste

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Instructions

• Heat the olive oil in a large pot over medium heat. Cook the onion for 6 minutes until soft and golden, then add the garlic and cook 1 minute.
• Add the tomatoes and cook, stirring, for 8 to 10 minutes, until they break down into a thick sauce.
• Pour in the fish broth, bring to a boil and simmer for 15 minutes so the flavors come together. Season with salt and pepper.
• Add the clams and mussels, cover and cook for 4 to 5 minutes, until the shells open. Discard any that stay closed.
• Add the fish and shrimp and simmer gently for 4 to 5 minutes, until the fish flakes and the shrimp are pink.
• Stir in the lime juice, cilantro and parsley. Ladle into wide bowls, making sure everyone gets a mix of seafood.

Notes

Add the seafood in stages so nothing overcooks; the fish and shrimp need only a few minutes. A good homemade fish broth makes a huge difference here. Simmering shrimp shells and fish bones with onion and herbs for 30 minutes is worth the effort.

Chef's Tip: Add a handful of squid rings or chunks of crab meat with the shrimp for an even more luxurious soup, as many Rio restaurants do.

Keto Swap: The soup itself is naturally low in carbs. It is usually served with bread or toasted croutons, so serve it with the keto rolls from Chapter 1 instead.

Success Tip: Pick the shellfish out of the shells before serving for children or anyone who finds shells fiddly.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 306kcal | Protein: 41g | Fat: 11g | Fiber: 1.1g

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About This Dish

The soup is named after Leão Veloso, a Brazilian diplomat who developed a taste for bouillabaisse while posted in France. Back in Rio, he adapted the French fish stew using local seafood and herbs. The soup is closely associated with Rio Minho, one of the oldest restaurants in Rio de Janeiro, which has operated in the city center since 1884. It remains a classic on the menus of traditional Carioca restaurants.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 3: Soups & Stews (Ver-o-Peso Market). See all Brazilian recipes