Seafood soup with coconut milk. The more seafood included, the better. But adding the magical touch of coconut milk makes this recipe unique in flavor and aroma.
Ready to embark on this delicious culinary adventure together? We hope you enjoy it as much as we do preparing this recipe!
Seafood Soup with Coconut Milk
Ingredients
1 pound of Corvina fillet
½ pound of Shrimps
½ pound of Clams
½ pound of Mussels
¼ pound of Linga
1 Onion
2 Tomatoes
2 Sweet peppers
2 Cilantro leaves
1 pound of Tuca (or similar herb)
1 ½ pound of Nyonya (or similar herb)
½ Otoe
¼ teaspoon of Oregano
1 cup of Coconut milk
1 Lemon
5 cups of Fish broth
1 pinch of Salt
Preparation
Step 1 : The whole fish is cleaned and the fillets are cut, reserving the tail, head, and bones to prepare the fish broth later.
Step 2 : The fillets are cut into strips, seasoned with salt and lemon juice, then fried in a pan and set aside.
Step 3 : In the same pan, sauté the seafood remnants along with onion, tomatoes, peppers, and cilantro for about 10 minutes.
Step 4 : Then add the coconut milk and let it cook for another 10 minutes.
Step 5 : In a pot, boil the reserved fish head, tail, and bones, adding salt, garlic, onion, and cilantro to taste, cooking over high heat for 5 minutes.
Step 6 : Once the fish broth is ready, add it to the seafood along with the nyonya, yuca, chopped otoe into medium cubes, oregano, and the fried fish.
Step 7 : Let it cook covered on low heat for approximately 24 minutes.
Preparation (simple version)
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