Here is a simple, yet amazingly delicious Fish Soup recipe that is “muy bueno” to the the soul! The flavors and colors of this dish will wow any seafood lover, trust me. Now just a little warning, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you are not a spice lover. Serve the Fish Soup over brown rice and it becomes a complete meal!
Dare to be different!
Ali in the Valley
Ingredients:
- 2 1/2 pints red grouper (skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish))
- 1 lbs of shrimp (cleaned)
- 3 tablespoons freshly squeezed lime juice
- 1/4 cup olive oil
- 1 1/2 cups thinly sliced onions
- 2 to 3 fresh cayenne chiles (stemmed, seeded, and roughly chopped)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- One 14.5-ounce can diced tomatoes (with juices)
- 1/2 cup fish or chicken stock (or canned, low-sodium chicken broth, or water)
- 2 teaspoons salt
- One 14.5-ounce can unsweetened coconut milk
- 2 tablespoons chopped fresh cilantro
Directions
- Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
- Heat a large saute pan over medium- high heat, and add the olive oil.
- Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes.
- Add the garlic and saute for 30 seconds.
- Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate.
- Bring the mixture to a boil.
- Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk.
- Stir to combine, and bring the liquid to a boil.
- Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
- Add the shrimp.
- Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed rice.