Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, scallops, mussels, clams)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 4 cups seafood broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the bell peppers and cook for another 2-3 minutes until softened.
3. Add the diced tomatoes, cumin, oregano, salt, and pepper. Stir well and cook for 5 minutes.
4. Add the seafood broth and bring to a boil. Reduce the heat and let simmer for 10 minutes.
5. Add the mixed seafood and cook for 5-7 minutes until the shrimp turn pink and the mussels and clams open.
6. Stir in the coconut milk and cook for another 2-3 minutes until heated through.
7. Serve hot with lime wedges and fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 12g
Protein: 25g
Substitutions for ingredients:
- You can use any type of seafood you like, such as crab, squid, or fish.
- If you don't have seafood broth, you can use chicken or vegetable broth instead.
- You can use fresh tomatoes instead of canned.
Variations:
- Add some diced potatoes or sweet potatoes for a heartier soup.
- Use different spices, such as paprika or chili powder, for a spicier soup.
- Add some chopped kale or spinach for extra nutrition.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Don't overcook the seafood, as it can become tough and rubbery.
- If you like a thicker soup, you can add some cornstarch or flour to thicken it up.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge and some fresh cilantro on top.
Garnishes:
Lime wedges and fresh cilantro.
Pairings:
Serve with some crusty bread or tortilla chips.
Suggested side dishes:
A simple green salad or some roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, you can add some cornstarch or flour to thicken it up.
- If the seafood is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Coconut seafood soup is a popular dish in many Latin American countries, including Mexico, Costa Rica, and Colombia.
Flavor profiles:
This soup is rich and creamy with a hint of sweetness from the coconut milk. The seafood adds a savory and briny flavor.
Serving suggestions:
Serve this soup as a main course for a comforting and satisfying meal.
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Region: Peruvian