An easy to make, flavorful soup, this is definitely on my permanent menu rotation schedule! If you’re one of those people who can’t eat cilantro, substitute flat leaf parsley. If you enjoy cilantro, you’re going to love this preparation.
Recipe
PEPPER SAUCE:
4 whole pickled sweet cherry peppers (or hot cherry peppers if you like heat)
1/2 onion, coarsely chopped
1/4 c. extra-virgin olive oil
1/8 tsp. sugar
salt
STEW:
1 lb. large shrimp (26-30 per pound), peeled, deveined, and tails removed
1 lb. skinless cod fillets (3/4 to 1-inch thick), cut into 1-1/2 inch pieces
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 onion, coarsely chopped
(1) 14.5-ounce can whole peeled tomatoes
3/4 c. cilantro, chopped
2 T. extra virgin olive oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
(1) 14-oz. can coconut milk
2 T. fresh lime juice
For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.
– America’s Test Kitchen