Zanzibari Fish Soup

1. 1

   In large saucepan, saute shallots, ginger and red pepper in a tablespoon, more or less, of hot mixed oil until soft. Do not brown.

2. 2

   Add fish stock, white wine, coconut milk, cilantro, bay leaf and lime zest. Simmer for about 6-8 minutes to blend flavors.

3. 3

   Add fish pieces and simmer 2-3 minutes more, covered. Fish should be not quite cooked through.

4. 4

   Add shrimp and simmer 2 minutes more, covered. Do not over cook shrimp.

5. 5

   Add mussels and simmer, uncovered, until they are open, 2-3 minutes. Fish and shrimp should be cooked through by this time. If not, simmer until fish and shrimp are just done, but do not overcook.

6. 6

   If using saffron, stir in a few threads, crushed between your fingers. Salt and pepper to taste.

7. 7

   If using cayenne, stir in desired amount to spice soup to your liking.

8. 8

   Serve immediately, alone or over basmati rice, garnished with 1 or 2 thin slices of lime. A mixed green side salad with balsamic dressing will go well, too.

No additional tips available.