Island StewOctober 17, 2009 at 1:12 am | Posted in Soup | 18 Comments
As I mentioned in an earlier post, I have an arsenal of soup recipes. Some are extravaganzas to prepare, and others easy enough to prepare after work on a week night. This is one of those. I’ve had this recipe for years. I love the flavors and I don’t know how I ever lived without the combination of coconut milk, cilantro and lime. This all went so fast that I didn’t get many pictures. Enjoy!
1/2 pound fresh or frozen cod fillet
12 medium shrimp, deveined, peeled, tails removed
2 T. olive oil
1 T. fresh lime juice
salt and pepper to taste
1/2 sweet onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, chopped
1 to 1/2 jalapeno, seeded and finely chopped
1 14 oz. can chopped tomatoes, undrained
3/4 cup unsweetened coconut milk
2 T. Thai basil, chopped
1/4 cup cilantro, chopped
Your favorite bottled hot sauce
Hot rice for serving
Rinse cod, pat dry and cut into 1 inch cubes.
In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeno. Cook for 4 minutes stirring occasionally until onion is tender. Stir in the can of tomatoes and the coconut milk. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes. Stir occasionally.
Stir in shrimp along with fish mixture, Thai basil, and 1/2 of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
Serve with hot rice. Sprinkle with the remaining cilantro and sprinkle on some hot sauce if you’d like.
2 generous servings
I wanted to show you another view of the soup so you could see the consistency of the broth next to the rice.
I’m linking this post to Deb in Hawaii’s blog: http://kahakaikitchen.blogspot.com for her Sunday event called Souper Sunday. Click on the link to find out more about her website and the Souper Sunday series.