Creamy Colombian Coconut Seafood Soup

laurelstreetkitchen.com

Sandra Clark

2 tablespoons coconut oil

1 carrot, peeled and sliced

½ yellow bell pepper, seeded and sliced

½ red bell pepper, seeded and sliced

1 onion, sliced

Kosher salt

2 cloves garlic, minced

1 teaspoon smoked paprika

¼ teaspoon red pepper flakes (or more if you like a little spice)

1 tablespoon tomato past

3 cups fish stock

½ cup heavy cream

1 14-ounce can coconut milk

1 bay leaf

1 pound jumbo shrimp, peeled and deveined

1 pound littleneck clams, scrubbed

1 pound halibut (or any other firm white fish), cut into bite-sized pieces and bones removed

1 lime, halved

Small bunch fresh cilantro, leaves chopped

Small bunch fresh parsley, leaves chopped

Directions at laurelstreetkitchen.com

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