Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
This is another of the yummy soups I had while at Boma's. If you haven't been to this restaurant, you should try it!
COCONUT CURRY SEAFOOD
Yield: 8 servings
Ingredients:
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, sear
2 cups Clam Juice
1 quart Chicken Stock, add chicken base
2 cups Coconut Milk
2 T. Curry Powder, toasted
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
1 each Jalapeno, sliced
2 each Carrots, diced in big chunks
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
2 T. Lemon Juice
1 each Lemon, zest and sliced
2 T. Ground Cumin, toasted
To taste Salt and Pepper
Method:
Heat the chicken stock and clam juice. Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.
Before service, sear white fish and scallops (do not overcook) and set aside. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open, add parsley, cilantro, and lemon zest before serving.
COCONUT CURRY SEAFOOD
Yield: 8 servings
Ingredients:
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, sear
2 cups Clam Juice
1 quart Chicken Stock, add chicken base
2 cups Coconut Milk
2 T. Curry Powder, toasted
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
1 each Jalapeno, sliced
2 each Carrots, diced in big chunks
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
2 T. Lemon Juice
1 each Lemon, zest and sliced
2 T. Ground Cumin, toasted
To taste Salt and Pepper
Method:
Heat the chicken stock and clam juice. Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.
Before service, sear white fish and scallops (do not overcook) and set aside. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open, add parsley, cilantro, and lemon zest before serving.
