1L of good quality chicken stock (I have home-made here)
200gr Shitaki mushrooms.(not in a photo)
A handfull of spinach.(not in a photo)
2-3 Kaffir lime leaves
1 red chilli (de-seeded and chopped)
2 garlic cloves (grated)
3 shallots (finely chopped)
2 lemongrass sticks
a thumb size piece of galangal (or ginger )
3 limes (zest of 1 lime is need in the recipe)
3 tbs fish sauce
1 tps of sugar
1 can (400ml) of coconut milk (light)
Seafood: 1 big cod filet and 6 large Indonesian prawns(can be substituted with large prawns)
Add chicken stock to the pot and keep it on medium heat. Add Kaffir lime leaves, 1 chopped chilli, grate 2 garlic cloves. Add the shallots with lemongrass sticks (Make sure to pound lemongrass with a back of the knife to release its juices). Grate galangal root. Pour 2 cans of coconut milk. Add zest of 1 lime to the pot. Add shitaki mushrooms. Leave it to simmer on a low heat for 10-15 min.
Now for the most important part. The balance of flavours: sweet, sour, salty & hot. Add 1 tbs of sugar into the pot, 2 tbs of fish sauce and squeeze juice of 2 limes. Mix all together. If needed add juice of 1 lime. Leave it to simmer on a low heat for 10-15 min
In the meantime prepare the seafood: cut fish into bite size pieces. Clean the prawns (peel and devein if necessary).
Add the seafood and mushrooms at the very end of cooking and simmer on low heat for 3-5 min until seafood is fully cooked and prawns are nice pink colour and fish is just about to flake.
Garnish with a little bit of parsley and it goes very well with nice toasted ciabatta bread.
4 slices of Italian pancetta (smoked) or bacon (chopped)
1 carrot chopped
2 small onions chopped (or 1 large)
2 potatoes (chopped into bite size pieces)
1 l. of Chicken stock
3-4 cherry tomatoes
200ml of single cream
1 red chilli pepper (chopped)
100ml of white wine
1 tbs of flour
1 tbs of tomato paste
Olive oil, salt & pepper to taste.
Parsley to garnish
Seafood – 200gr. of trout filet, 8 scallops, 150gr of king prawns (cleaned and deveined).
Ciabatta bread & garlic clove.
Start with preparation of seafood. Cut trout in bite size pieces. Clean & devein prawns if necessary. Set aside ( I leave all my seafood in the fridge until the last minute).
Put your soup pot on medium heat. (Remember we will cook all our ingredients in one pot). Start with cooking pancetta until it releases its fat and brown up a little(drizzle some oil if there is not enough bacon fat to cook the onions). Add the onions, carrot & chilli pepper and cook for further 5-6 min until onions get translucent.Add a tablespoon of tomato paste and incorporate into the mixture. Add tablespoon of flour and cook it off for 3 mins constantly mixing the mixture so it doesn’t burn (make sure you don’t see any floury bits after 3 min of cooking). Add white wine and cook for 1 minute. Add chicken stock and bring it to the boil. Add potatoes and cherry tomatoes and cook on medium heat for 15-20 min or until potatoes are tender and fully cooked. When potatoes are cooked add 200ml of single cream. Take the seafood out of the fridge and add to the soup and simmer for 2-3 min, make sure you don’t overcook the scallops because the tend to become like rubber and not pleasant to eat. Garnish with chopped parsley
It goes perfectly with Ciabatta bread, you can add ciabatta bread slices into pre-heated 200C oven and cook until the surface becomes golden and crispy, take it out and smear with garlic clove both sides while they are hot.