Wednesday, October 15, 2008

Hot Seafood Broth

There is nothing more comforting than a hot and spicy soup when you're feeling that cold weather is just around the corner. We, Montrealers, are appreciating what nature has to offer us these last few days in mid-October, the colours and warmth of Indian Summer. Indian summer peaks right after the first frost has hit the ground in Montreal. Most of us walk around with light jackets or even just a simple jersey to enjoy the breathtaking colours of North American fall season.

These colours are just as vibrant as the fresh ingredients of this seafood broth. The inspiration of this soup came from a traditional vietnamese soup called Canh cà chua which consists of tomatoes, fish sauce, tofu and scallions. To make it more interesting with a gourmet touch, yet keeping it simple without overkilling it with ingredients, I added fish and a few mussels (opional). The result, a healthy and heart-warming broth that can be eaten as a main course or as a sidedish with rice.

This is a soup that I love to make when I'm in the mood to make something quick, with an exotic touch. If you don't have fresh mussels, you can always use frozen shrimps that have been deveined and with shells removed. If you don't feel like adding any crustaceans, the fish on its own will still make an excellent tasting soup.

Preparation: 10 minutes, Cooking time: 10 minutes

Recipe "au pif":
1 large fillet of fresh white fish (Tilapia, Bass, Seabream...)
12 fresh mussels (optional)
1 tsp fresh minced ginger and lemongrass (grinded together in mortar)
1 tbsp Thai red curry paste
3-4 tbsp fish sauce (more or less to taste)
2 tomatoes, chopped in medium sized cubes
4 cups water
1 tbsp vegetable oil
Fresh coriander to garnish

In a large sauce pan, heat oil. Add minced ginger and lemongrass and stir for about 30 seconds.
Add in the curry paste and give it a stir and add in the tomatoes and stir for about 1 minute.
Add in the water, and stir.
Stir in the fish sauce let the broth boil on medium-high for about 1 minute.
Add in the fillets. Let the fish cook slowly for about 1-2 minutes.
Then add the mussels (optional). Cover with lid and shake the pan a little for the mussels to open up.
After 2-3 minutes, turn off heat, remove lid.

Serve in bowls and garnish with fresh coriander.

Serves 6 people.


1 comment:

Ballal said...

Sounds great. I am going to make this now but with coconut milk and glangal.