Recipe

Garlic Seafood Soup Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 10 months, 2 weeks ago Lots of complex flavors here... partly due to banana, which breaks down while cooking promoting a sweet-sour taste and fragrance. It has a fair amount of garlic... which by Wolf standards is a very good thing. Serve with crusty bread. From: Ginger... More Prep:15m Cook:40m Servings:4	Wolfpackjac
	mussels clam fish

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crabhappyc

lunasea

Ingredients

3/4 pound mussels

3/4 pound clams

3/4 pound red snapper fillets (may substitute grouper fillets)

1/4 cup extra-virgin olive oil

1/4 cup grated ginger root (about 2 ounces)

1/2 cup finely minced sweet onion (about 1 small onion)

1/2 cup finely minced garlic (about 1 head)

1/2 medium red bell pepper diced

1/2 medium yellow bell pepper diced

1 small tomato seeded and diced

2 limes (1 juiced for broth, 1 cut into wedges for garnish)

1/4 cup clam broth

3/4 teaspoon saffron

1 cup coconut milk

1 1/2 tablespoons finely chopped cilantro

1 small whole jalapeño chili pepper

1 small banana peeled and thinly sliced

Salt

Freshly ground black pepper

Directions

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

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Comments

lunasea 10 months, 2 weeks ago said:
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 this recipe is going right along with me. I love that generous garlic add too - Wolf and Luna standards alike. Great one, hon...can't wait. ;) Vickie

krumkake 10 months, 2 weeks ago said:
LOVE that Gilroy Garlic festival every year - I want to make it out there some year. My daughter's husband's family lives there and she has been there a couple times...she can't say enough about the good "stuff" she eats there! This soup is a perfect example of how ingenious people can get with the "simple" garlic bulb...delicious!!

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