This recipe totally hit the spot.
I think we’ce seen the last of winter around here! But some days we wake up to chilly temps and it sometimes sets the mood for a soup dinner. I’m pretty sure this is the last soup you’ll see for a few months. Here’s to wishful thinking!
Coconut Curry Seafood Stew
1 cup onion, thinly sliced
1 garlic clove, minced
1 tsp tomato paste
1 cup grape tomatoes, quartered
1 cup butternut squash, cubed into bite sized pieces
2 tsp grated ginger root OR 1 tsp ground ginger
15 oz can coconut milk
15 oz vegetable stock or water (after I dumped the coconut milk into the pot, I filled the can with water and added that)
1 tsp curry powder
1 tsp ground coriander
2 lb fresh seafood*
1/4 cup fresh cilantro, chopped
1 cup roasted cauliflower
salt & pepper to taste
2 tsp olive oil
Heat the olive oil in a heavy dutch oven, or stock pot, over medium heat. Saute the onion and garlic until they are fragrant. Add the grape tomatoes, tomato paste and butternut squash and cook for another minute or two. Add the coconut milk and stock or water, scraping any bits at the bottom of the pot with a wooden spoon or spatula. Add the spices and seafood. Allow the stew to simmer for 10 – 15 minutes or until the seafood is cooked through. Turn off the heat and add the cilantro.
*Use your favorites! Pierre is allergic to shellfish so I used white fish cut into 1″ cubes. You can use shrimp, lobster, muscles, clams, scallops and even crab! This would be delicious with any of those! Make sure you discard any muscles or clams that do not open after cooking.