Fish and Vegetable Soup with Lime, Ginger, and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/2 cup sliced shallots (about 1 3/4 ounces) |
4 garlic cloves |
1 tablespoon chopped peeled fresh ginger |
1 jalapeño chili, seeded, quartered |
2 tablespoons vegetable oil |
4 cups fish stock or bottle clam juice |
2 cups water |
6 tablespoons fresh lime juice |
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel |
2 whole star anise |
1 cup grated peeled carrots |
1 cup mung bean sprouts |
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups) |
1/2 cup chopped tomatoes |
6 green onions, cut diagonally into 1-inch lengths |
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips |
1/2 cup cilantro leaves |
Directions:
1. Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
2. Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
3. *Available at Asian markets and in the spice section of some supermarkets.
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