Fresh basil, oregano, and sage lend their fragrance to this hearty soup, loaded with five different types of seafood. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 1⁄4 cup canola oil
- 4 cloves garlic, minced
- 1 small yellow onion, minced
- 1 small green bell pepper, minced
- 4 cups coconut milk
- 2 cups fish stock
- 1⁄4 cup packed basil leaves, thinly sliced
- 2 tbsp. finely chopped oregano
- 1 tbsp. finely chopped sage
- 1 1⁄2 tsp. ground cumin
- 1 tsp. sugar
- 1 lb. conch meat, pounded thin and cut into 1" pieces
- 8 oz. calamari, sliced crosswise into ¼" rings
- 1 lb. large shrimp, peeled and deveined
- 8 oz. cooked lobster meat, cut into 1" pieces
- 8 oz. mussels, scrubbed and debearded
- Kosher salt and freshly ground black pepper, to taste
- Lime wedges, for serving
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Instructions
Step 1
Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until golden brown, about 6 minutes. Add coconut milk, stock, basil, oregano, sage, cumin, and sugar; boil. Reduce heat to medium, add conch and calamari, and cook, covered, until tender, about 8 minutes. Add shrimp, lobster, and mussels; cook, covered, until mussel shells open, about 7 minutes more. Season with salt and pepper; serve with lime wedges on the side.
- Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until golden brown, about 6 minutes. Add coconut milk, stock, basil, oregano, sage, cumin, and sugar; boil. Reduce heat to medium, add conch and calamari, and cook, covered, until tender, about 8 minutes. Add shrimp, lobster, and mussels; cook, covered, until mussel shells open, about 7 minutes more. Season with salt and pepper; serve with lime wedges on the side.
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