SEAFOOD AND TOMATO SOUP

Complexity: Medium

Ingredients:

  • ¼ cup of vegetable oil
  • 1 onion thinly sliced
  • 5-6 cloves of garlic
  • 4-5 blades of chives, finely chopped
  • 2-3 blades of chadon beni, finely chopped
  • 4-5 pinches of curry powder
  • 2-3 pinches of cumin
  • 2-3 pinches of cayenne pepper
  • 4 tbsp of tomato paste
  • 2-3 large tomatoes, diced
  • 1 can of tomato sauce
  • 1 can of diced tomatoes
  • 4 cups of seafood or chicken broth
  • 1 dozen mussels, on the half shell
  • 1 skinless fillet of , king fish, mahi mahi or other firm fleshed fish
  • Meat from 1 lobster tail
  • 1 cup squid rings, rinsed
  • 12-16 medium shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • 1 cup bell peppers, finely diced
  • 1 cup pumpkin, peeled and finely diced
  • 1 cup of spinach leaves, washed and stemmed
  • ¼ cup of dark Rum combined with a few dashes of your favourite pepper sauce

Directions:

  1. Prepare seafood – Carefully wash mussels and sprinkle with salt, black pepper, cayenne pepper; cut fish and lobster into 1 inch chunks, add shrimp and sprinkle with salt, pepper, and cayenne pepper. Refrigerate.
  2. Heat 2 tablespoons of oil in a stock pot.
  3. Add onion, garlic, and sauté for about 10 minutes or until onions are tender, be careful not to burn garlic; reduce heat if necessary.
  4. Toss in chives, chadon beni, curry powder, cumin, tomato paste, tomatoes, cans of diced tomatoes and tomato sauce and stock. Bring to boil and simmer for 7-10 minutes; while simmering add pinches of salt and pepper to taste.
  5. Using a strainer, scoop tomatoes and onions and with the back of a large spoon strain broth over pot. Taste and adjust seasoning if necessary. Set aside broth.
  6. In a large, deep skillet or frying pan heat 2 tablespoons of oil.
  7. Add fish, shrimp, peppers and pumpkin and sauté for 2 minutes, stirring. Then add lobster, squid, spinach and mussels sauté and toss cooking for just 1 minute.
  8. Gently toss seafood mixture into the stock pot with the tomato broth, over a medium heat, simmer for 7-10 minutes.
  9. Remove from heat stir in the pepper sauce and rum mixture and serve.

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