Author Notes
This recipe is based on a soup of like name served to me at a lovely outdoor restaurant in Nairobi, Kenya in August, 2016. I amended it to add shrimp and mussels, for more texture and flavor, but the soup can be prepared with a just a firm white fish as well. Simply adjust the cooking time as appropriate. The flavors are subtle and rich. —David Prescott
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Ingredients
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olive oil
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sesame oil
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2
shallots, peeled and diced
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10-12
fresh cilantro leaves and stems, coarsely chopped
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2 tablespoons
fresh ginger, peeled and diced
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1
bay leaf
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4-6
spring onions, white and light green parts thinly sliced
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small red pepper, finely diced
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zest of one lime and thin slices for garnish
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1 1/2 cups
fish or shrimp stock
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1/2 cup
white wine
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1
15 oz can of coconut milk
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1/2 pound
firm white fish (cod, tilapia, or similar) cut into 3/4" dice
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10-12
mussels
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1/4 pound
shrimp, peeled and cut into bite-sized pieces
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salt and pepper to taste
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pinch of saffron (optional)
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cayenne pepper for spicier flavor (optional)
Directions
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In large saucepan, saute shallots, ginger and red pepper in a tablespoon, more or less, of hot mixed oil until soft. Do not brown.
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Add fish stock, white wine, coconut milk, cilantro, bay leaf and lime zest. Simmer for about 6-8 minutes to blend flavors.
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Add fish pieces and simmer 2-3 minutes more, covered. Fish should be not quite cooked through.
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Add shrimp and simmer 2 minutes more, covered. Do not over cook shrimp.
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Add mussels and simmer, uncovered, until they are open, 2-3 minutes. Fish and shrimp should be cooked through by this time. If not, simmer until fish and shrimp are just done, but do not overcook.
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If using saffron, stir in a few threads, crushed between your fingers. Salt and pepper to taste.
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If using cayenne, stir in desired amount to spice soup to your liking.
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Serve immediately, alone or over basmati rice, garnished with 1 or 2 thin slices of lime. A mixed green side salad with balsamic dressing will go well, too.
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