Simple Seafood Soup with Coconut milk
Seafood soup with coconut milk is a decadent and slightly sweet dish! It features a savory taste from the seafood that is further enriched by aromatic herbs and spices, while coconut milk creates a velvety texture and subtle nutty undertones that balance the flavors perfectly. This soup is a satisfying and comforting meal that offers a delicious complexity and balance of tastes that any seafood enthusiast will enjoy!
Ingredients
- 1 tbsp olive oil
- ½ cup celery, diced
- 1 cup carrots, diced
- ⅓ cup onion, diced
- 3 garlic cloves, chopped
- 1 tsp paprika
- ½ tsp salt
- ½ tsp chili flakes
- ⅓ tsp black pepper
- ⅔ quart (630ml) fish or vegetable stock
- 7 oz (200g) crushed tomatoes
- 14 oz (400g) full-fat coconut milk
- 5.3 oz (150g) white fish (sea bass, cod, sea bream etc.)
- 4 oz (115g) shrimp peeled and deveined
- 4 oz (115g) mussels meat
Instructions
- Chop celery, onion, carrot and garlic. Cut the fish filet into cubes.
- Place a pot on medium heat, and add the olive oil, onion, celery and carrots. Stew for 3 minutes till the vegetables are soft, stirring occasionally.
- Add garlic, mix and cook for 1 minute more till fragrant. Then add paprika, salt, chili flakes and black pepper.
- Pour in the stock, and add crushed tomatoes and coconut milk. Settle to boil. Then decrease the heat to low and simmer for 7 mins under the lid.
- Place fish and mussels in the soup and cook for 5 mins. Then add shrimp and cook for 3 mins more until the seafood is cooked. Serve with chopped cilantro, and enjoy!