Seafood chowder/Sopa Branca do Mar

Fish and seafood soups are often proud specialities for restaurants all along Portugal’s coast. Different varieties of fish and shellfish combined with rich fish stocks and vegetables make these soups a substantial meal and a great use of off cuts and left overs if you have lots of fish and seafood around the house. You can also ask your fishmonger to make you a soup mix.
This recipe is a healthy (low carb, lactose and gluten free) version of a seafood chowder and substitutes cream for a mix of almond milk and silken tofu. This makes for not only a lighter and healthier dish but also allows the intense seafood flavours to come to the fore. The key for a rich flavoursome soup is a good shellfish stock, made here by simply steaming cockles and mussels. Types of fix and quantities are very flexible so do experiment…

1 pack of silken tofu (250gr)
3 cups of almond milk (have some more ready in case consistency needs to be adjusted)
250gr cockles
250gr mussels
150gr salmon chucks
150gr white fish (Cod, hake…)
Juice of half a lemon
150gr sweetcorn (tinned)
2 carrots (chopped into small chunks)
2 sticks of celery (chopped into small chunks)
4 cloves of garlic (finely chopped)
Tabasco sauce (to taste)
2 tbsp coconut oil (or olive oil)
Small bunch of coriander
Salt to taste
Serves 4
1. Thoroughly wash cockles and mussels in cold water (removing the “beard” if necessary) and cook in a large pan with 1 tbsp coconut oil and the garlic. Shake the shellfish regularly and cook at medium heat for about 10 minutes or until the cockles and mussels open. Add the lemon juice and set to the side.
2. In a blender mix the tofu and almond milk at high speed until a creamy mix is achieved.
3. In a large pan, heat a tablespoon of coconut oil and fry the celery and carrot.  In the meantime remove the meat from most of the cockles and mussels (keep some shelled to serve). Then, add the shellfish stock to the pan with the celery and carrot, being careful not to pour the very bottom as it normally collects broken bits of shell.
4. Once boiling, add the salmon, white fish and sweetcorn, turn down the heat and the cook gently for a couple of minutes. Finally add the tofu milk mix being careful not to boil, let warm through, add the cockles and mussels, chopped coriander, season with salt and a dash of Tabasco.

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Pedro Rebelo

Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy. His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.

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