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Coconut Zuppa di Pesce with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 pound mixed seafood (shrimp, mussels, clams, squid)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup fish or seafood stock
- 1 cup coconut milk
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Add the mixed seafood to the pot and cook for 2-3 minutes until they start to turn opaque.
- Pour in the diced tomatoes, fish or seafood stock, and coconut milk. Stir in the red pepper flakes and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.
- Once the seafood is fully cooked and the flavors have melded, remove the pot from the heat.
- Ladle the Coconut Zuppa di Pesce into bowls, garnish with fresh basil leaves, and serve with crusty bread for dipping.
Coconut Zuppa di Pesce, a seafood stew with a tropical twist, originated in the coastal regions of Italy. This dish has a rich history, with its roots in traditional Italian cuisine. The addition of coconut milk for extra creaminess adds a unique and delightful flavor to the classic recipe. Renowned chefs like Mario Batali and Lidia Bastianich have popularized this variation in their restaurants, infusing the dish with a touch of exotic flair. The best versions of this dish can be found in coastal towns like Positano and Amalfi, where fresh seafood is abundant. The key to perfecting this dish lies in using high-quality coconut milk and a variety of fresh seafood, such as clams, mussels, and shrimp. For a famous alternative method, some chefs also incorporate coconut water to enhance the dish's tropical essence.
60 min
4
380 calories
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