Seafood Soup in Coconut Milk

Ingredients:

• 1 lb large raw shrimp, shelled and de-veined

• 1 lb cod or other white fish

• 1 lb mussels

• 1 to 2 cans chopped clams, drained

• 1 small onion, sliced thinly

• 4 to 5 large garlic, finely chopped

• 2 to 3 Roma tomatoes, chopped

• 1 tsp ginger root, finely chopped

• 2 tbsp fresh cilantro, chopped

• 1 tsp fresh thyme, chopped

• 3 tbsp lime/lemon juice

• 1 small hot pepper (wiri-wiri/scotch bonnet)

• 2 tbsp tomato paste

• 1 1/2 cup coconut milk

• 4 cup seafood broth or shrimp broth

• 1 tbsp vegetable oil

• salt and pepper to taste

1. Cut the fish into 2-inch chunks, place in a medium-sized bowl and season with salt, pepper and 2 teaspoons of lemon or lime juice. Cover and place in the refrigerator for 1 hour.

2. Wash the shrimp and pat dry, season with salt, pepper and 1 tsp lemon or lime juice. Cover and refrigerate about 20 to 30 minutes.

3. Heat oil in a large dutch oven or soup pot on medium heat. Saute the onions for 2 minutes, add garlic, half of the Roma tomatoes, ginger, cilantro, thyme and hot pepper and cook for an additional minute. Stir in the tomato paste.

4. Pour in the seafood or shrimp broth; bring to a boil, reduce seat and simmer for 3 to 4 minutes. Pour in the coconut milk and simmer for an additional 3 minutes.

5. Drain the juice from the fish and shrimp, add to the pot along with the mussels and the remaining tomatoes. Cook for 3 to 4 minutes. Add the clams.

6. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons lemon or lime juice.

7. Ladle into bowls and serve hot.

Serves: 4

Notes&Tips:

• This was a very hearty and filling dish. I served it with a salad but we couldn't eat anything else after we consumed this delicious soup! We are seafood lovers so we enjoyed this tremendously. A French baguette or any crusty bread would compliment this dish.

• You do not have to stick with the choice of seafood I used. You can substitute what you like or even make it with just two types of seafood. Just keep in mind that seafood gets rubbery when over-cooked. Minimal amount of cooking is best for optimal taste and texture.

• There were some left over broth (no seafood) and I did not want to toss it out, instead I had it for lunch the next day along with a salad. It tasted wonderful; I was slurping down one warm spoonful of broth after another.

• Seafood Soup in Coconut Milk is an easy weeknight dish to put together. It is a dish to be enjoyed on a cold winter's night. It will keep you warm and satiated, wishing you could consume more!