Seafood Bathed in a Heavenly Coconut Tomato Broth

Rich flavours. Strapped for time. Making a handful of marinara mix and 8 prawns stretch to a 4 person family meal? That’s what I’m all about with this recipe! Soothing coconut broth with a hint of spices, anti-inflammatory turmeric, tomato and greens – it’s a warming bowl of health. Plus, if you don’t have fish stock at hand – my cheat’s fish stock gets you great flavour in 15 minutes! The first time you make this, it will probably take you a little longer to navigate, I won’t lie. Now I’ve made it a couple of times, it’s so simple and quick, I promise!

What you’ll need for 3-4 people – double the quantities for a bigger family or friends coming over, or to make a reserve dinner for a hectic day down the track!

For my cheat’s fish stock (or of course, ditch this step if you have quality fish stock at hand)

2 spring onion/shallot stalks, cut roughly in pieces

1/2 carrot

1 sprig thyme

a few parsley leaves

8 prawn heads (cut off the 8 prawn bodies being used below)

1 clove garlic, peeled and smashed

1/2 tin tomatoes

1 cup of water

 

For the Main Recipe

2 tablespoons of ghee or coconut oil – whatever you prefer! Both delicious and nutritious :-)

1 medium sized purple onion, fine dice (brown onion is totally fine too!)

2 cloves garlic, smashed and rough chopped

1 teaspoon Indian 5 spice (cumin, mustard seed, fennel seed, coriander seed, fenugreek) or your favourite curry powder

120ml Coconut Milk

1/2 tin chopped tomatoes

1/2 tin water

1 teaspoon turmeric paste (flat, not heaped)

2 handfuls baby spinach leaves

8 prawns, peeled and poop shoot removed (slice down the back to about 2mm deep and peel away the little dark string.)

300g Marinara Mix (Local, not imported if you can) with the prawns, all sprinkled with salt and olive oil and mixed in a bowl until needed.

Celtic sea salt to taste

Fresh Coriander, to serve

 

To make the cheat’s stock:┬áChop the heads off the prawns and pop them and the carrots, spring onions, thyme, parsley, tomatoes and water in a small pan and simmer on lively, for 15 minutes.

To make the main event

Once you’ve got the cheat’s stock going, chop your onions, and get them going in the coconut oil (or ghee or macadamia oil) in a large heavy based pan, on medium heat.

Then chop your garlic, fresh turmeric and have ready.

Once onions are really soft and getting golden (about 15 minutes, pop the teaspoon spices, garlic, turmeric in and fry off for 1 minute.

Add the coconut milk, tomatoes and water and cook off for 5 minutes. Then strain the cheat’s stock into the liquid.

Finally, pop the marinara, peeled prawns (poop shoot removed too!) and baby spinach in to poach for just 4-5 minutes max.

 

You can serve this with either steamed green vegetables or brown rice – depends on your preferences.

I love to throw some generous fresh coriander leaves to finish – a fabulous contrast to the warming, rich flavours of the dish.

Kitchen note: If you can’t get a blend of Indian five spice ready blended, just buy the individual spices in the smallest size you have, and place all in a larger jar to create your own!

I hope you like it too! Best news is the whole lot cost under $2o, all organic! Left over coconut milk going into the morning’s smoothies :-)

Real Food. Happy Bodies

Alexx x

 

 

 

Comments

  1. Jenny says

    Just made fish stock for the first time & then produced this soup for dinner. It was truly delicious!!

    • alexxstuart says

      oh Jenny that’s fabulous news. It is a very yummy soup and was just thinking the other day it’s been too long since I made it! Have a fabulous Christmas :-)