Seafood Mulligatawny Soup

Seafood Mulligatawny Soup Recipe from Iceland

Region / culture: Iceland | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Seafood Mulligatawny Soup is a flavorful and hearty dish that combines the richness of seafood with the warmth of curry spices. This soup is perfect for a cozy night in or a special occasion.

History

Mulligatawny soup originated in India and was brought to the West by British colonizers. The name "mulligatawny" comes from the Tamil words for "pepper water." Over time, the recipe has evolved to include a variety of ingredients, including seafood.

Ingredients

1 cup diced small onions
1 cup diced small celery
0.25 cup diced small green pepper
3 tbsp fat
0.5 cup flour
1 cup diced small eggplant
0.25 cup peeled and diced small apples
2 tsp curry powder
4 cup diced small seafood (scallops, shrimp, crabmeat, etc.)
4 cup fish stock
0.25 cup cooked rice
4 claws

How to prepare

In a pan, sauté onions, celery, and green peppers for 15 minutes. Add flour and curry powder, and mix well.
Cook the mixture over low heat for 5 minutes, making sure not to brown it. Let it cool.
Gradually add hot fish stock to the mixture, stirring until smooth. Bring it to a boil.
Add eggplant and apples to the mixture. Simmer until the vegetables are tender.
Next, add rice, seafood, and cream to the mixture. Simmer for a few minutes.
Serve the dish in a soup plate and garnish it with a claw.

Variations

You can add different types of seafood, such as shrimp or scallops, to the soup for variety.
For a vegetarian version, you can omit the seafood and use vegetable stock instead of fish stock.

Cooking Tips & Tricks

Be sure to sauté the onions, celery, and green peppers until they are soft and fragrant.

- Gradually add the hot fish stock to the flour mixture to prevent lumps from forming.

- Simmer the soup gently to allow the flavors to meld together.

- Garnish the soup with a claw for a dramatic presentation.

Serving Suggestions

Serve the soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Sautéing, simmering, and boiling are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use any type of seafood you prefer in this recipe.

- If you don't have fish stock, you can use chicken or vegetable stock instead.

Make Ahead Tips

You can prepare the soup up to a day in advance and reheat it before serving.

Presentation Ideas

Garnish the soup with a claw for a dramatic presentation. - Serve the soup in a decorative bowl for an elegant touch.

Pairing Recommendations

Pair this soup with a crisp white wine or a light beer.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

25g per serving

Fats

10g per serving

Proteins

15g per serving

Vitamins and minerals

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

Alergens

This recipe contains seafood and dairy.

Summary

Seafood Mulligatawny Soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Seafood Mulligatawny Soup is a delicious and satisfying dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a rainy afternoon, and I was flipping through an old cookbook that belonged to my great-grandmother. As soon as I came across the page for Seafood Mulligatawny Soup, I knew I had to make it.

The recipe was a combination of Indian flavors and British influences, a perfect blend of spicy and savory. I had never heard of Mulligatawny soup before, but I was determined to learn how to make it.

I asked my great-grandmother about the recipe, and she told me that she had learned it from a friend who had traveled to India many years ago. The friend had shared the recipe with her, and it had been passed down through the generations in our family.

I decided to give it a try, and I spent the next few days gathering all the ingredients I would need. The recipe called for a variety of spices, including cumin, coriander, and turmeric, as well as a mix of seafood such as shrimp, scallops, and crab meat.

As I started cooking the soup, the kitchen was filled with the aroma of the spices and seafood simmering together. I could already tell that this soup was going to be something special.

After simmering for a while, the soup was finally ready. I ladled it into bowls and garnished it with a sprinkle of fresh cilantro. I took my first bite, and I was blown away by the flavors. The spicy broth paired perfectly with the tender seafood, creating a dish that was both comforting and exotic.

I served the soup to my family, and they all loved it. They couldn't believe that I had made something so delicious and complex. From that moment on, Seafood Mulligatawny Soup became a staple in our household.

Over the years, I continued to make the soup for special occasions and family gatherings. Each time I made it, I would think back to that rainy afternoon when I first discovered the recipe in my great-grandmother's cookbook.

As the years passed, I also learned to make other variations of Mulligatawny soup, incorporating different ingredients and techniques. I added coconut milk for a creamy texture, and experimented with different types of seafood to create new flavor profiles.

I even shared the recipe with friends and neighbors, who were always impressed by the unique combination of flavors in the soup. They would often ask me for the recipe, and I would happily pass it along, knowing that it would bring joy and warmth to their homes as it had to mine.

Today, whenever I make Seafood Mulligatawny Soup, I can't help but feel a sense of nostalgia and gratitude. The recipe has become a symbol of my family's history and traditions, a reminder of the strong bonds that tie us together.

I am thankful for that rainy afternoon when I stumbled upon the recipe, and for the countless hours I have spent perfecting it in my kitchen. Seafood Mulligatawny Soup will always hold a special place in my heart, a reminder of the love and passion that I bring to my cooking every day.