Garlic Seafood Soup
From wolfpackjack 16 years agoIngredients
- 3/4 pound mussels shopping list
- 3/4 pound clams shopping list
- 3/4 pound red snapper fillets (may substitute grouper fillets) shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/4 cup grated ginger root (about 2 ounces) shopping list
- 1/2 cup finely minced sweet onion (about 1 small onion) shopping list
- 1/2 cup finely minced garlic (about 1 head) shopping list
- 1/2 medium red bell pepper diced shopping list
- 1/2 medium yellow bell pepper diced shopping list
- 1 small tomato seeded and diced shopping list
- 2 limes (1 juiced for broth, 1 cut into wedges for garnish) shopping list
- 1/4 cup clam broth shopping list
- 3/4 teaspoon saffron shopping list
- 1 cup coconut milk shopping list
- 1 1/2 tablespoons finely chopped cilantro shopping list
- 1 small whole jalapeño chili pepper shopping list
- 1 small banana peeled and thinly sliced shopping list
- salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Rinse and, if necessary, de-beard the mussels by removing any strings that protrude from the shells.
- Scrub the clams (if they feel gritty, soak them in salted ice water).
- Cut the red snapper into 2-inch pieces.
- Set the seafood aside.
- In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the ginger, onion and half the garlic, stirring constantly. When the mixture becomes fragrant, after about 1 minute, increase the heat to medium-high and add the bell peppers and tomato.
- Cook for 5 minutes.
- Turn the heat to low and cover.
- Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat.
- Add the remaining garlic, 1 to 2 tablespoons lime juice, the clams, mussels and clam broth.
- Cover the pan and cook for 7 minutes.
- Discard any clams and mussels that did not open while they cooked.
- Add the saffron, coconut milk, red snapper, half the cilantro, the jalapeño chili pepper, banana and the bell-pepper mixture from the skillet, stirring to combine.
- Cover and cook for 6 to 8 minutes.
- Discard the jalapeño and add salt and pepper to taste.
- Sprinkle with the remaining cilantro and serve with lime wedges
People Who Like This Dish 3
- merlin San Francisco, CA
- crabhappychick Pittsburgh, PA
- lunasea Orlando, FL
- mijizanine Chicago
- mejnoona Everett, MA
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 3 people-
Perfect.
merlin in San Francisco loved it
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Oh yeah, I have a big ol' hankering for this recipe of yours, Dave - it's money...in a bowl. The sweet and savory aspects and all those flavor players....it just sounds over the top delicious. I'm going to Lombardi's today for fresh seafood and thi...more
lunasea in Orlando loved it
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