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Crab, Prawn, Fish, Lemongrass and Coconut Soup

from COME DINE WITH ME AUSTRALIA

Sheeneagh’s main course recipe from week 4 of Come Dine With Me Australia. NOTE. You can use a variety of seafood for this dish (less seafood for a starter...more seafood when serving as a main)

Serves 4

Ingredients

1 large ling fillet chopped into bite size pieces
15 large green king prawns
2 green blue swimmer crabs about 200g each
4 golden shallots coarsely chopped
5cm piece of ginger coarsely chopped
2 garlic cloves crushed
1 stalk of lemongrass white part only thinly sliced
1 small red chilli finely chopped
2 tablespoons olive oil
1 can of chopped tomatoes
750ml fish stock
250ml coconut cream
1 tbsp fish sauce and juice of two limes
And a bunch of coriander coarsely chopped to serve
Crusty bread

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Method

Cut the fish into bite size pieces and set aside (back in the fridge while preparing the meal)
Pound the shallots ginger garlic lemongrass and chilli in the pestle to a fine paste
Heat the olive oil in a wide saucepan over medium heat add the past and sweat until soft and fragrant (2 minutes approx)
Add the tomatoes and crab and cook 2 -3 minutes then the other seafood and the fish stock (enough to half cover the seafood) then reduce the heat to very low simmer, covered cook through (approx 7 minutes). Add the coconut cream then season to taste with the fish sauce lime juice and salt. Plate up immediately and scatter coriander on top. Serve with loads of crusty bread

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