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.


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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)

Directions Step-By-Step

1
Season your red snapper with salt and pepper and pop it into the oven for about 15 minutes.
2
blend 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)
3
place 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.
4
Now 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.
5
pour 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