2 tablespoons olive oil
1 green pepper, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 cup chopped onion
2 garlic cloves, minced
3 medium carrots, chopped
½ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon tomato paste
1 can (13.5 oz) coconut milk
2 cups light cream
2 cups seafood stock
1 bay leaf
2 pounds large shrimp, peeled and deveined
2 pounds mussels, scrubbed
2 pounds swordfish, cut into 1 inch pieces
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
In a large pot, heat olive oil over medium heat and add green and peppers, onions, garlic and carrots. Sauté for about 10 minutes until onions are translucent.
Add spices (paprika, coriander, salt and pepper) and tomato paste.
Add the coconut milk, light cream, seafood stock, bay leaf and bring to a boil.
Add shrimp and swordfish and simmer for 10 minutes.
Add mussels, cover and simmer for an additional 10 minutes.
Serve in soup bowls, discarding bay leaf and any unopened shells. Garnish with parsley and cilantro.
In this recipe, we used a light cream and reduced the amount normally used by half and replaced it with seafood stock. Healthy and delicious!