Spicy Seafood Soup

Name: Spicy Seafood Soup recipe
Prep time: 25 min
Cook time: 40 min
Yield: 4 bowls
Cuisine: Global
Ingredients: 1 pound catfish fillets; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons garlic powder; 2 tablespoons paprika; 1 tablespoon Cajun seasoning; 1 tablespoon curry powder; 1 teaspoon olive oil; 1 cup fresh corn kernels; 1 head bok choy, leaves and stalks separated; ½ cup chopped onion; ½ cup chopped green bell pepper; 1 serrano pepper, chopped; 2 tablespoons minced garlic; 1 cup chopped tomatoes; 4 cups water; 2 tablespoons chopped fresh cilantro

by Marion Morel 1 year ago

0 (0)

40 minutes

318.4 kcal

14.3 g carbs

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Description

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

Ingredients

1 pound catfish fillets
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon Cajun seasoning
1 tablespoon curry powder
1 teaspoon olive oil
1 cup fresh corn kernels
1 head bok choy, leaves and stalks separated
½ cup chopped onion
½ cup chopped green bell pepper
1 serrano pepper, chopped
2 tablespoons minced garlic
1 cup chopped tomatoes
4 cups water
2 tablespoons chopped fresh cilantro

Directions

1. Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.
2. Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
3. Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Nutrition Facts

serving: 4 bowls

calories: 318.4 kcal

carbohydrates: 14.3 g

protein: 39.9 g

saturated fat: 2.6 g

cholesterol: 224.6 mg

sodium: 694.7 mg

fiber: 4.8 g

sugar: 5.3 g