Seafood Soup

This delicious, creamy, seafood soup is given an Indian twist by adding chilies, cumin and coriander. Serve with Naan or stimming hot plain rice.

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Ingredients:

Serves 2-4

  • 1 cup vegetable stock
  • 1 medium carrot, diced
  • 1 onion chopped
  • 3 cloves garlic, finely chopped
  • 3 tbsp chopped cilantro plus extra for garnish
  • 1 tsp cumin seeds
  • 1 tbsp ginger, chopped
  • 2 green chilies chopped
  • 1 small potato, diced
  • 2 tsp ground coriander
  • 7 oz/200 g cooked shrimp, peeled and deveined
  • 8 scallops, shucked
  • ½ cup heavy cream
  • 3 tbsp dry white wine
  • salt and pepper to taste
  • mint leaves for garnish

How to make Seafood Soup:

  1. Pour the stock into a pan and add chopped carrot, 2 of the garlic cloves, the chopped cilantro, cumin seeds, peppercorn and ginger. Bring to a boil, then cover and simmer for 20 min.
  2. Strain the stock into a pitcher and make up to 3 cups with water, if necessary.
  3. Heat the oil in a separate pan. Add the onion, chilies, and remaining garlic and cook for 5 minutes.
  4. Add the potato and ground coriander and cook for 2 minutes. Add the reserved stock and bring to a boil, then cover and simmer for 5 minutes, or until the potato is tender.
  5. Remove the pan form the heat and let cool slightly. Ladle the contents into a food processor, then add half the shrimp and process until smooth.
  6. Return the soup to the pan and add the remaining shrimp and heavy cream. Reheat gently.
  7. Stir in the wine and scallops, then season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked.
  8. Pour into warmed bowls, and garnish with chopped cilantro or mint, then serve.

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