Lucy's Seafood Soup

Esther Gyan

By
@afiadoma

Named it after my mum because she is nothing but a seafood person. Lived her whole life on the coast and still wakes up dreaming about seafood. She has some of the best seafood recipes I can think of. This is my favorite. You would love love this. Pay close attention. Its simple but a little tricky since some of the ingredients have to be divided and added separate times.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
25 Min
Cook:
25 Min

Ingredients

1/3 c
tomato paste
1 small
onion
1 Tbsp
flaked chilli
2 Tbsp
fresh chopped ginger
1 Tbsp
salt (or to your taste)
8 c
water
1 Tbsp
boullion
3 medium
red snapper (cut into 3-4 inch squares)
3 large
blue crab or 4 large king crab legs
2 medium
tomato
1 medium
onion

FOR SEASONING FISH

1/2 tsp
salt (to season fish)
1/2 tsp
black pepper (to season fish)

Step-By-Step

1Season your red snapper with salt and pepper and pop it into the oven for about 15 minutes.
2blend 1 medium tomato, small onion, bouillon, ginger, flaked red chilli, salt and 5 cups of water together and pour over crabs and baked fish in a soup pan (Do not use slow cooker for this recipe)
3place the 1 remaining whole tomato (do not blend) and 1 whole medium onion in the soup base as illustrated in the picture and cover to simmer for 10 minutes, stirring in between.
4Now take the whole tomato and onion you put inside the soup base (should be cooked and soft by now) and add the remaining 3 cups of water to it in a blender and liquify.
NOTE: I like extra heat that's why you see a habenero pepper in there.
5pour it back into the soup base and allow to simmer over medium heat for 15 more minutes. It is savory and delightful.

About this Recipe

Course/Dish: Fish Soups
Other Tag: Healthy
Hashtags: #tomatoes, #sauces, #crabs