Friday, 24 October 2014

seafood soup

seafood soup
Seafood soup
preparation time  : 30 minutes
Total cooking time: 40 minutes
Serves : 4

Ingredients :

For the seafood soup we need :

500 g [1 lb) firm white fish fillets
500 g [1 lb] raw prawns
1 tablespoon oil
5 cm [2 inch] piece fresh ginger, grated
3 tablespoons finely chopped lemon
grass (white part only)
3 small red chillies, finely chopped
2 medium onions, chopped
4 medium tomatoes, peeled, seeded and
chopped
3 cups [750 ml/24 fl oz) fish stock
3 cups [750 ml/24 fl oz] water
4 kaffir lime leaves, finely shredded
1 cup (160 g/51¼ oz] chopped fresh
pineapple
1 tablespoon tamarind concentrate
tablespoon grated palm sugar or soft
brown sugar
tablespoons lime juice
tablespoon fish sauce
2 tablespoons chopped fresh coriander
leaves.

Preparation :

1- Cut the fish fillets into 2 cm [3/4 inch]
cubes. Peel and devein the prawns.

2- Heat the oil in a large pan; add the
ginger, lemon grass, chilli and onion and
stir over medium heat for 5 minutes or
until the onion is golden.

3- Add the tomatoes to the pan and cook
for 3 minutes. Stir in the fish stock, water,
lime leaves, pineapple, tamarind, palm
sugar, lime juice and fish sauce; cover,
bring to the boil, reduce heat and simmer
for 15 minutes.

4- Add the fish fillets, prawns and
coriander to the pan, and simmer for
10 minutes or until the seafood is tender.
Serve immediately.

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