Sopa Leão Veloso

This seafood soup was named after Leão Veloso, a Brazilian diplomat who developed a taste for bouillabaisse during his service in France. Upon returning to Brazil, he tweaked the recipe for the famous French classic, most likely due to unavailability of some ingredients. His dish soon became a favorite all along the coast, especially in Rio de Janeiro, where there are now bars that specialize in this rich and spicy soup which is typically made with whole grouper and various shellfish.