Garlic Seafood Soup
serves 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.
Read more about Ginger Moreno's recipe in the Washington Post.
3/4 pound mussels
3/4 pound clams
3/4 pound red snapper fillets (may substitute grouper fillets)
1/4 cup extra-virgin olive oil
1/4 cup grated ginger root (about 2 ounces)
1/2 cup finely minced sweet onion (about 1 small onion)
1/2 cup finely minced garlic (about 1 head)
1/2 medium red bell pepper, diced
1/2 medium yellow bell pepper, diced
1 small tomato, seeded and diced
2 limes (1 juiced for broth, 1 cut into wedges for garnish)
1/4 cup clam broth
3/4 teaspoon saffron
1 cup coconut milk
1 1/2 tablespoons finely chopped cilantro
1 small whole jalapeño chili pepper
1 small banana, peeled and thinly sliced
prep: 30 minutes
total: 50 minutes
scrub brush
grater
large non-stick skillet
large saucepan
1. Rinse and, if necessary, de-beard the mussels by removing any strings that protrude from the shells. Scrub the clams (if they feel gritty, soak them in salted ice water). Cut the red snapper into 2-inch pieces. Set the seafood aside.
2. In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the ginger, onion and half the garlic, stirring constantly. When the mixture becomes fragrant (about 1 minute), increase the heat to medium-high and add the bell peppers and tomato. Cook for 5 minutes. Turn the heat to low and cover.
3. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of 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 while they cooked.
4. Add the saffron, coconut milk, red snapper, half the cilantro, the jalapeño chili 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.
