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| Testimonials |
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Garlic Seafood Soup
Servings: 4
This delicious entree soup owes its complex flavor in part to - of all things - banana. It breaks down during the cooking, which helps to thicken the broth, but not before bestowing a sweet-sour taste and its fragrance..
| Ingredients: |
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3/4 pound mussels |
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3/4 pound clams |
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3/4 pound red snapper fillets |
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1/4 cup Peter Paul Virgin Coconut Oil |
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1/4 cup grated ginger root |
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1/2 cup finely minced sweet onion |
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1/2 cup finely minced garlic |
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1/2 of one red, one yellow medium bell pepper, diced |
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1 small tomato, seeded and diced |
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2 limes (1 juiced for broth, 1 cut into wedges for garnish) |
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1/4 cup clam broth |
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3/4 teaspoon saffron |
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1 cup coconut milk |
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11/2 tablespoons finely chopped cilantro |
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1 small jalapeño pepper |
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1 small banana, thinly sliced |
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Salt |
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Freshly ground black pepper |
| Instructions: |
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Rinse and, if necessary, de-beard the mussels. Scrub the clams (and soak them in salted ice water if gritty). Cut the red snapper into 2-inch pieces. Set the seafood aside. |
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Heat the Peter Paul Virgin Coconut Oil in a wok or skillet; add the scallions and ginger, and stir-fry over high heat for a few seconds. Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts should remain crunchy but lose their raw bean taste. |
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In a large nonstick skillet over medium heat, heat 2 tablespoons of the virgin coconut oil. Add the ginger, onion and half the garlic, stirring constantly. When the mixture becomes fragrant (1 minute or so), increase heat to medium-high and add the bell peppers and tomato. Cook for 5 minutes. Turn heat to low and cover. |
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Meanwhile, in a large saucepan, heat the remaining 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. |
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Add the saffron, coconut milk, red snapper, half the cilantro, the jalapeño 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. |
Source: Philidephia Inquirer web site. |
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