Seafood Soup

soufflebombay.com

Dolly Klass

1 ½ pounds firm white fish like Halibut, Haddock, Sea Bass, Cod etc

1 pound Large shrimp, I like 21 to 25 count (peeled & deveined)

1 ½ TBS fresh lemon or lime juice

1 TBS grapeseed or olive oil

1 jalapeno, minced

1 heaping cup of Vidalia onion, minced

¾ cup diced carrot

6 cloves garlic, chopped (or 3 to 4 TBS garlic paste or a combination)

½ TBS smoky paprika

½ teaspoon red (cayenne) pepper (Optional) See notes

¼ cup tomato paste

48 oz seafood stock (or vegetable stock)

1 14.5 oz can tomatoes (fire roasted if you see them)

1 14 oz can coconut milk I like Thai Kitchen

Salt and black pepper to taste

More red (cayenne) pepper if you like after you taste it.

Snipped parsley for garnish

Directions at soufflebombay.com

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