Seafood lulu

Name: Seafood lulu
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8
Cuisine: African
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)

By Esther Gyan
@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 vote5

Comments:

2 Comments

Serves:

6-8

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

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)
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How to Make Seafood lulu

Step-by-Step

Season your red snapper with salt and pepper and pop it into the oven for about 15 minutes.
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)
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.
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.
pour it back into the soup base and allow to simmer over medium heat for 15 more minutes. It is savory and delightful.