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1
Debeard the mussels if needed.
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2
Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit.
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3
Cut the snapper into 2-inch pieces.
-
4
Set seafood aside.
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5
In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat.
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6
Add ginger, half of the garlic, and the onion.
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7
When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes.
-
8
Turn heat to the lowest setting and cover.
-
9
In a 3-quart saucepan, heat the remaining olive oil over medium-high heat.
-
10
When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth.
-
11
Cover pan and allow mixture to cook for 7 minutes.
-
12
Uncover shellfish and discard any clams and mussels that have not opened.
-
13
Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet.
-
14
Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes.
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15
(The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste.
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16
Banana should completely break down during the cooking).
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17
Add coconut milk and turn the heat off.
-
18
Cover and reserve.
-
19
Uncover the soup, sprinkle with remaining cilantro.
-
20
Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.
