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Ingredientes
- 2 med onions
- 1 ounce fresh ginger - (2" by 1")
- 3 x garlic cloves
- 2 x jalepenos
- 1 can plum tomatoes - (16 ounce)
- 1/2 c. macadamia nuts
- 1/2 c. cilantro leaves - (loosely packed) chopped, leaving a few whole leaves for garnish
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. paprika
- 2/3 c. coconut lowfat milk
- 1 can chicken stock - (2 c.)
- 1/2 lb fresh peeled shrimp
- 1/2 lb medium scallops
- 1/2 lb hard fish fillet cut 1/2" cubes (e.g. tuna, snapper, swordfish) Salt to taste
- 1 tsp freshly-grnd black pepper
Direcciones
- Peel and coarsely dice onions. Heat oil in large pan, add in onions and cook over low heat for 15 min.
- Peel and mince garlic and ginger. Stem, seed and mince chiles. Coarsely chop tomatoes, reserve juice. Stir ginger, garlic, chiles, half of the tomatoes, all the reserved tomato juice, lemon juice and paprika into pan. Cook for 2 min, then add in coconut lowfat milk. Put macadamia nuts in food processor, process till finely grnd, add in to soup. Put cilantro leaves in processor and chop, add in 1/2 leaves to soup.
- Transfer soup to processor and puree adding stock with machine still running. Return to pan, add in remaining tomatoes and minced cilantro. Bring soup to a boil. Season with salt and black pepper. Cover and keep hot. (Can be cooled, covered and refrigerated up to 2 days.) If soup has been refrigerated, bring to simmer just before serving.
- While soup is still very warm add in shrimp, scallops, and fish. Keep lid on for 5 min to allow warm liquid to cook fish trough. Be careful not to overcook. Serve immediately and garnish with cilantro leaves.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 142 | 42% |
| Total Fat 16.41g | 21% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 473mg | 20% |
| Potassium 888mg | 25% |
| Total Carbs 14.58g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.5g | 3% |
| Protein 34.6g | 55% |
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