Hawaiian Seafood Soup

Hawaiian Seafood Soup Recipe: Authentic Island Flavors

Region / culture: Hawaii | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Hawaiian Seafood Soup is a delicious and flavorful dish that combines the fresh seafood of Hawaii with the rich and creamy flavors of coconut milk and macadamia nuts. This soup is perfect for a light and refreshing meal that is sure to satisfy your taste buds.

History

This recipe is inspired by the traditional Hawaiian cuisine that is known for its use of fresh seafood and tropical flavors. The combination of shrimp, scallops, and swordfish in a creamy coconut milk broth is a popular dish in Hawaii and is often served at luaus and other special occasions.

Ingredients

2 medium onions
1 oz (28 g) fresh ginger - (2" by 1")
3 garlic cloves
2 jalapeños
1 can plum tomatoes - (16 oz (454 g))
0.5 cup macadamia nuts
0.5 cup minced cilantro leaves - (loosely packed), leaving a few whole leaves for garnish
2 tbsp olive oil
2 tbsp fresh lemon juice
1.5 tbsp paprika
0.67 cup coconut milk
1 can chicken stock - (2 cups)
0.5 lb (227 g) fresh peeled shrimp
0.5 lb (227 g) medium scallops
0.5 lb (227 g) firm fish fillet cut into 0.5" cubes (e.g. tuna, snapper, swordfish)
salt to taste
1 tsp freshly-ground black pepper

How to prepare

Peel and coarsely dice onions.
Heat oil in a large pan, add onions and cook over low heat for 15 minutes.
Peel and mince garlic and ginger.
Stem, seed and mince chiles.
Coarsely chop tomatoes, reserving the juice.
Stir ginger, garlic, chiles, half of the tomatoes, all the reserved tomato juice, lemon juice, and paprika into the pan.
Cook for 2 minutes, then add coconut milk.
Put macadamia nuts in a food processor, process until finely ground, then add to the soup.
Put cilantro leaves in the processor and chop, adding 0.5 leaves to the soup.
Transfer the soup to the processor and puree, adding stock with the machine still running.
Return to the pan, add the remaining tomatoes and chopped cilantro.
Bring the soup to a boil.
Season with salt and black pepper.
Cover and keep warm. (Can be cooled, covered, and refrigerated for up to 2 days.)
If the soup has been refrigerated, bring to a simmer just before serving.
While the soup is still very hot, add shrimp, scallops, and fish.
Keep the lid on for 5 minutes to allow the hot liquid to cook the fish through. Be careful not to overcook.
Serve immediately and garnish with cilantro leaves.

Variations

Add diced vegetables such as bell peppers or zucchini for added texture and flavor.
Use different types of seafood such as crab or lobster for a luxurious twist.

Cooking Tips & Tricks

Be sure to cook the onions slowly over low heat to bring out their natural sweetness and flavor.

- Make sure to not overcook the seafood, as it can become tough and rubbery.

- Garnish the soup with fresh cilantro leaves for a burst of freshness and color.

Serving Suggestions

This soup can be served as a light and refreshing meal on its own, or paired with a side salad or crusty bread for a more filling meal.

Cooking Techniques

Be sure to puree the soup in a food processor for a smooth and creamy texture.

- Allow the seafood to cook in the hot liquid with the lid on to ensure it cooks through evenly.

Ingredient Substitutions

If you don't have macadamia nuts, you can use cashews or almonds instead.

- Feel free to use any combination of seafood that you prefer in this soup.

Make Ahead Tips

This soup can be made ahead of time and refrigerated for up to 2 days. Simply reheat it gently on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of paprika and a few whole cilantro leaves for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine such as Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of this soup contains around 400 calories.

Carbohydrates

This soup is relatively low in carbohydrates, with only around 10 grams per serving.

Fats

The coconut milk and macadamia nuts in this soup provide healthy fats that are essential for a balanced diet.

Proteins

This soup is packed with protein from the shrimp, scallops, and swordfish, providing around 25 grams per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains nuts (macadamia nuts) and shellfish (shrimp, scallops, swordfish), so be cautious if you have allergies to these ingredients.

Summary

Overall, this Hawaiian Seafood Soup is a nutritious and well-balanced meal that is rich in protein, healthy fats, and essential vitamins and minerals.

Summary

Hawaiian Seafood Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh seafood, creamy coconut milk, and crunchy macadamia nuts, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Hawaiian Seafood Soup. It was a warm summer day, and I was browsing through an old cookbook that I had found at a yard sale. As soon as I saw the ingredients and read through the instructions, I knew I had to try it out.

The recipe called for a medley of fresh seafood - shrimp, crab, and fish - along with vegetables like bell peppers, onions, and tomatoes. The broth was made with coconut milk, chicken broth, and a splash of soy sauce for that extra depth of flavor. To top it all off, a sprinkle of fresh cilantro and a squeeze of lime juice added a burst of freshness to the dish.

I was excited to try my hand at making this Hawaiian Seafood Soup, but I knew I needed to gather all the necessary ingredients first. I made a trip to the local seafood market to pick up the freshest seafood I could find. The shrimp were plump and juicy, the crab was sweet and succulent, and the fish was firm and flavorful.

Back in my kitchen, I got to work preparing the soup. I started by sautéing the onions, bell peppers, and garlic in a large pot until they were soft and fragrant. Then, I added the coconut milk, chicken broth, and soy sauce, bringing the mixture to a gentle simmer.

Next, I added the seafood - the shrimp, crab, and fish - into the pot, letting them cook until they were just tender. The aroma that filled my kitchen was intoxicating, a mix of savory seafood and aromatic spices.

As the soup simmered away, I couldn't resist sneaking a taste. The broth was rich and creamy, with a hint of sweetness from the coconut milk and a touch of umami from the soy sauce. The seafood was perfectly cooked, tender and juicy, with a burst of flavor in every bite.

Finally, it was time to serve the soup. I ladled it into bowls, garnishing each one with a sprinkle of fresh cilantro and a squeeze of lime juice. The vibrant colors of the vegetables and the seafood contrasted beautifully with the creamy broth, making for a stunning presentation.

I sat down at the table and took my first spoonful of the Hawaiian Seafood Soup. The flavors exploded in my mouth, a symphony of sweet, savory, and tangy notes that danced on my taste buds. It was like a taste of paradise in every bite.

As I savored the soup, I couldn't help but think back to the moment I had discovered the recipe. It was like finding a hidden treasure, a culinary gem that I couldn't wait to share with my family and friends. I knew that this Hawaiian Seafood Soup would become a staple in my repertoire, a dish that I would make time and time again.

And so, with a full belly and a happy heart, I made a mental note to thank the unknown cook who had shared this recipe with the world. Their culinary wisdom had brought me so much joy, and for that, I was truly grateful. As I cleaned up the kitchen, I couldn't help but smile, knowing that I had found a new favorite recipe that would be passed down for generations to come.