Seafood is my protein of choice. Anyone with me? I could eat it everyday, so while the temperatures are dropping to single digits, I created this fabulous warming Thai Seafood Vegetable Stew. It goes perfectly well on a cold winter night with a salad and crusty bread for the bread eaters in your clan.
Before we get cooking, I want to apologize for the Ginger Beet Kraut post that failed to make it out there to everyone. I’m hoping the glitch was temporary. Fingers crossed this one gets out there with no problem. If you want the Ginger Beet Kraut recipe email me and I’ll send it to you. I’m not a whiz at this WordPress game and that fix was just beyond my skill level.
I’ve been MIA because last month I lost my sister. She had been battling breast cancer for some time. I’m glad she’s not suffering anymore, but I really miss her.
We were very different, but very close. She lived in FL, so we traveled there for her funeral and spent time with our extended family and her wonderful kids and grands. That was a very sweet time, in spite of the circumstances. But this season of loss has taken some wind out of my sail a bit and it’s taking me awhile to get back into the groove of blogging.
Okay time to move onto the recipe…let’s get cooking! Gather your ingredients. Here are some tips: I buy scallops (the large bag) at Costco in the frozen section and bring them home, divide them up into 1 pound packages and freeze them. Yes they are like gold but since we don’t eat out much we enjoy them as a treat every once in a while. The wild caught shrimp is a little harder to find. I buy mine in 10 oz packages at Fred Meyer (Kroger brand) in the frozen seafood section.
After you get the soup cooking, prepare a rimmed baking sheet for the seafood because your going to cook it under the broiler on low.
Once the salmon filet is cooking, prep the scallops and shrimp mixing them with seasonings in separate bowls.
After the salmon’s had a head start in cooking, remove it and add the shrimp on one side and the scallops on the other side. All in a single layer. Give all the seafood some time together under the broiler. Once completed cooking, flake the salmon. Watch for bones and they can be removed at this time. Some filets have more bones than others.
Once all the seafood is in the pot and you add the finishing touches, taste and adjust seasonings if needed. A tasty broth has the right balance of salt, something acidic (lime juice in this case) and seasoning (red curry paste).
And then, slurp away. It’s a delicious and nourishing meal in a bowl. Perfect for these frigid winter evenings.
That’s all for now.
Until next time,
Thai Seafood Vegetable Stew (serves 6-8)
1 lb. wild caught salmon filet
1 / 10 oz. package wild caught raw peeled shrimp
1 lb. large wild caught scallops
2 (or more if you want more heat) tablespoons red curry paste (Thai Kitchen brand has no sugar)
1 tablespoon plus 3 teaspoons olive oil
4 cloves garlic, minced
1 cup yellow onions, chopped
4 cups homemade or store-bought chicken stock
3 cups cauliflower florets
2 cups carrots, chopped
2 teaspoons sea salt
1 / 14 oz can full fat coconut milk
1/2 lime, juiced
2 – 3 cups chopped fresh Swiss chard, stems removed (can substitute spinach)
In a large soup pot over medium heat, saute the garlic and onion in 1 tablespoon of olive oil and a pinch of sea salt until soft, about 3-4 minutes.
Stir in chopped carrots, and saute an additional 3-4 minutes. Add the stock, cauliflower, and sea salt and bring to a boil, turn heat down to low and cover. Cook until the vegetables are soft, about 15 minutes.
While the soup is cooking, arrange an oven rack on the 3rd from the top notch in your oven (about 4 inches from the very highest notch in my oven). Preheat broiler on low setting.
Line a rimmed baking sheet with parchment paper. Place the salmon filet in the center. Spoon and spread 1 tablespoon of red curry paste over the top of the filet and drizzle with 2 teaspoons olive oil. Place in the oven under the broiler on low setting for 10 minutes. While that’s cooking, toss the scallops and shrimp in separate bowls each with 1/2 tablespoon of red curry paste, and 1/2 teaspoon olive oil in each bowl. Mix with your hands to distribute seasonings well.
When the 10 minutes is up on the salmon, remove it from oven and spread scallops in an even layer on one side and the shrimp also in an even layer on the other side. Place pan back under the broiler and cook all seafood for an additional 3 minutes, or until opaque. Remove from oven, flake salmon, pulling it away from the skin on the bottom, and remove bones (if there are any).
Add coconut milk, lime juice, and salmon and seafood to the soup. Fold in greens. Cover and allow the greens to wilt for a few minutes on low heat. Taste and adjust seasonings, if needed. Serve with sriracha sauce and cilantro for garnish.