Fish and Vegetable Soup with Lime Ginger and Cilantro

Fish and Vegetable Soup with Lime Ginger and Cilantro
Photo by Wyatt Counts

Ingredients

  • ½ cup cilantro leaves
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger
  • 4 cups fish stock or bottled clam juice
  • 1 ½ pounds assorted fish fillets (such as snapper, orange roughy, and sea bass)
  • 6 tablespoons fresh lime juice
  • 2 ounces fresh shiitake mushrooms
  • + 10 more ingredients
    • 2 cups water
    • ½ cup shallots
    • 3 tablespoons fresh lemongreass
    • 1 cup grated peeled carrots
    • 1 cup mung bean sprouts
    • 4 garlic cloves
    • 1 jalapeño chili
    • ½ cup tomatoes
    • 2 star anise
    • 6 green onions

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides. Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover...

View full recipe at Epicurious

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