If you want to blow the pants off your tastebuds without having to try that hard, this recipe is for you. You don’t have to sweat your tits off going wild and crazy in the kitchen to produce a hearty seafood soup that resembles the tears of the gods. That’s the beauty of one-pot recipes – they are pretty hard to screw up. Plus, you can customize the flavors however they happen to excite your palette.
I start by perusing my pantry for some titillating spices. Don’t be afraid to use your nose! I went with some freshies and some dried. Get them going in a pan until the aromas permeate your kitchen and you have to open a window before you blast off into space. That’s how you know it’s time to add your favorite stock and ingredients.
You can keep this recipe vegetarian, throw in some fish like I did, or chop up some chicken for all I care. Add some ramen noodles, bean sprouts, sweet potato, unicorn blood — This soup is totally customizable. But if you don’t trust your creativity, keep it real and follow my lead. I went to Whole Foods and pointed to a few items at the fish counter – just make sure the fish is a firm white fish (halibut, swordfish, haddock, cod). I also decided to try my hand with some calamari – it’s super cheap and I ended up with so much extra that I fried some up as a casual appetizer (I know right, get over me).
This soup has just the right amount of spice and depth of flavor to keep you totally satisfied without feeling heavy. Now get cooking!
Prep Time | Cook Time | Total Time
10 mins | 30 mins | 40 mins
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, minced
- 1 large shallot, chopped
- 1 teaspoon turmeric
- 3 serrano peppers, thinly sliced
- 1 orange bell pepper, julienned
- 2 8-oz. cans coconut milk
- 2 8-oz cans fish stock
- 2 lbs mixed seafood (calamari, shrimp, mussels, swordfish, bay scallops)
- salt & pepper
- 1 lime
- basil, chopped, for garnish
- cilantro, chopped, for garnish
In a large pot, heat olive oil over medium-high heat. Add garlic, ginger, shallot, turmeric, salt, & pepper and cook until shallot is translucent and spices are fragrant (~5 minutes). Add Serrano and bell peppers and sauté until slightly softened (~3 minutes).
Stir in coconut milk and seafood stock and bring to a simmer.
Meanwhile, chop swordfish into 1-inch cubes and slice calamari tubes into ¼-inch rings
Allow stock to simmer for at least 20 minutes to intensify flavor. Then, add in calamari, swordfish, and scallops. After 2 minutes, throw in mussels and shrimp.
When the mussels open up and the shrimp turns pink (this happens very quickly – no more than 2 minutes), remove from heat and squeeze in lime juice. Toss out any mussels that do not fully open.
Garnish with chopped basil and cilantro to serve. I poured mine over brown rice.