Creamy Colombian Coconut Curry Soup
Ingredients
- 2 tbsp coconut oil
- 1 carrot peeled and sliced
- ½ yellow bell pepper seeded and sliced
- ½ red bell pepper seeded and sliced
- 1 onion sliced
- Kosher salt
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes or more if you like a little spice
- 1 tbsp tomato paste
- 3 cups fish stock
- 14 oz coconut milk
- 1 bay leaf
- 1 lb jumbo shrimp peeled and deveined
- 1 lb littleneck clams scrubbed
- 1 lb halibut or any other firm white fish, cut into bite-sized pieces and bones removed
- 1 lime halved
- 1 bunch fresh cilantro leaves chopped
- 1 bunch fresh parsley leaves chopped
Directions
- In a large sauce pot over medium heat, warm the coconut oil until hot. Add the onions, peppers, carrots, and a pinch of salt. Cook, stirring occasionally, until just tender and translucent, 10 to 12 minutes.
- Add the garlic, paprika, red pepper flakes, and tomato paste and cook, stirring, until the garlic and spices are fragrant, 1 to 2 minutes.
- Add the fish stock, heavy cream, coconut milk, and bay leaf, and bring to a boil. Reduce to a simmer and cook until the flavors all come together, 10 to 15 minutes. Remove from the heat, and season with salt, to taste. Juice half of the lime and stir in the soup.
- Using an emersion blender, blend the soup until mostly creamy (a few chunks of vegetables is sometimes nice for texture).
- Add the seafood, cover, and cook until the clams open up and the fish is opaque, 3 to 4 minutes. Remove from heat and discard any unopened shells. Add more salt, if necessary.
- Cut the remaining lime into wedges. Garnish with fresh cilantro, parsley, and the lime wedges.
Notes
Cazuela de mariscos, a creamy seafood soup from the coastal regions of Colombia, couldn’t be more comforting on a chilly winter night. While this soup typically has a trifecta of butter, cream and coconut milk for ultimate richness, we tweaked it a little bit to make it PN-approved. Serve with a piece of sourdough bread if you're not currently doing P20.