A fusion soup and mish-mash of flavor notes of seafood, Mediterranean, and Asian that surprisingly work well together. Very hearty, packed with vegetable, protein and little fat.
Though the ingredients seemed a lot, this recipe is very adaptable. If you don't like any vegetable, just omit or substitute it with your favorite. The fish can be substituted with any mild flavored fish that you like. Shrimp can be omitted, changed to fish with same amount, or mussels.
This recipe is also good to use up the leftover hummus you have in the fridge. The hummus give a nice body and thickness to the soup without being too rich.
If you want it to be richer, add splash of double cream before serving. We eat it with rice or bread, or just as is. —foofaraw
preferred oil/butter (I used self-rendered lard but any oil works, even oil from frying bacon)
large onion, any type, diced
bell pepper, diced
clove of garlic, minced
carrots, sliced thinly
baby bella or button mushroom, sliced thinly
1 to 2 cups
hummus, whatever flavor left in your fridge. Dissolve with 1/2 cup of boiling water
8 to 12 ounces
canned salmon or other mild flavored fish, lightly shredded
1 to 2 cups
3 to 4 tablespoons
dried wakame seaweed
double cream (optional)
In This Recipe
heat oil in large pan on medium heat, add onion. Leave it with no moving until caramelize. Add bell pepper and garlic, stir, leave for 5 minutes until bell pepper wilt. Add carrots and mushroom, stir, leave for 5-10 minutes until the mushroom start gives of water.
Add 5 cup of water, the dissolved hummus, herbs, black pepper, and Worcestershire sauce. Let it cook for 15-20 minutes until the carrots start to soften.
Add shredded cooked fish, shrimp, and seaweed. Let it cook for another 15 minutes. About 5 minutes before it is done, add miso paste.
Taste and add salt if needed. Serve while it is hot. If preferred, add splash of cream before serving.