If someone asks me what is my favourite plate, a bunch of them stroll through my mind, but soup is my number one, definitely.
A huge bowl of chicken soup gives me energy against the flu or hangover. In wintertime, soup, soup, soup. Vegetables and mint leaves, in a mild broth, are a perfect combination in summer.
In Brazil, I used to start my happy hour after work with a hot soup in a restaurant near my house. I wonder if I had tasted the whole soup menu over there…
My first time in London, I visited the famous “The Hawley Arms” – Amy Winehouse’s favourite pub. Some pints later and I finished the night eating tomato soup with lentil. When I was in Cliffs of Moher, Ireland, I tasted a traditional seafood chowder: creamy with salmon and smoked haddock, mixed shellfish and potatoes. One night in Torino, Italy, a pumpkin soup with rice and pesto surprised me.
Sometimes, I catch myself thinking if I fell for my husband after he cooked a creamy seafood soup with coconut milk. I had never tasted that before! The first spoonful was a velvety harmonious blend of spicy, sweet and sour. Josef is a great cook, and we spend the most part of our days talking about food we already ate and will eat.
When we lived in Dublin, our favorite spot was the Indian Shop. They had ingredients that saved us hours in the kitchen peeling, chopping, stirring and boiling. Now in Spain, we found more things and possibilities to create a variety of recipes.
Creamy seafood with coconut milk
Large onion, sliced
6 cloves of garlic, finely minced
Seafood collection (shrimp, different types of fishes chopped, mussels, squid, clam, crab legs, octopus)
2 cans of coconut milk (800ml)
1 red bell pepper chopped (or sliced)
100ml white wine
1 large carrot, sliced
2 tablespoons olive oil
Chili pepper (optional)
Salt and black pepper, according to taste
In a large pan, heat olive oil medium heat. Add the onions, garlic, carrot, red bell pepper and chili pepper. Stir frequently until softened, about 15 minutes.
Add the seafood and the white wine. Cook for more 15 minutes.
Pour the coconut milk and stir.
When start to boil, add the lemon.
Serve it topped with finely chopped parsley