| | Caribbean Seafood Soup 5 1/2 ounces of peeled medium shrimp
7 ounces of skinless firm white fish fillets, cubed RecipesFromScratch.com9/16/06
3/4 teaspoon of ground coriander
1/4 teaspoon of ground cumin
1 teaspoon of chili paste, or more to taste
3 tablespoons of fresh lemon juice
1 tablespoon of butter
1 onion halved and thinly sliced
3 garlic cloves, chopped finely
1 large potato, diced
5 cups of chicken or vegetable bouillon
9 ounces of spinach leaves
1/2 cup of coconut milk
salt and pepper |
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Place the shrimp and fish in a bowl with the coriander, cumin, chili paste and lemon juice, and let it marinate. Melt the butter in a large pan over medium heat. Add the onion and leeks, cover and cook for about 10 minutes, stirring occasionally, until they are soft. Add the garlic and cook for an additional 3 - 4 minutes. Add the potato and bouillon. Bring to a boil, reduce the heat, cover and cook gently for 15 - 20 minutes until the potato is tender. Stir in the spinach and continue cooking, uncovered for about 3 minutes until the leaves have just wilted. Cool slightly, then puree the mixture until smooth in a blender or food processor. Return the soup to the pan and stir in the coconut milk. Add the fish and shrimp with their marinade. Simmer gently for about 8 minutes, stirring frequently until the fish is cooked and flakes easily. Taste and adjust the seasoning, adding more chili paste and/or more lemon juice if desired. Ladle the soup into warm bowls and serve very hot. Serves 4 - 6
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