Caribbean Seafood Soup
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Serves/Makes: 4
Ready in: 30-60 minutes
- 5 1/2 ounces peeled medium shrimp
- 7 ounces skinless firm white fish fillets, cubed
- 3/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1 teaspoon chili paste, or more to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1 onion, halved and thinly sliced
- 3 cloves garlic, chopped finely
- 1 large potato, diced
- 5 cups chicken or vegetable bouillon
- 9 ounces spinach leaves
- 1/2 cup coconut milk
- salt and pepper
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 onions, 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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