RCI-SF.005.0028.001

Hawaiian Seafood Soup

This recipe yields 4 to 6 servings.

nut-free
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Dice the onions and mince the garlic cloves. Peel and mince the fresh ginger. Remove seeds from the jalapeños and mince finely.
2
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes.
3
Add the minced garlic, ginger, and jalapeños to the pot and cook, stirring constantly, until fragrant, about 2 minutes.
2 minutes
4
Stir in the paprika and cook for 30 seconds to toast the spice, then add the canned plum tomatoes with their juice, breaking them up with a wooden spoon.
5
Pour in the chicken stock and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
3 minutes
6
Roughly chop the macadamia nuts and add them to the pot along with the fresh lemon juice. Simmer uncovered for 5 minutes to allow flavors to meld.
5 minutes
7
Pat the shrimp, scallops, and fish cubes dry with paper towels. Season the seafood pieces lightly with salt and black pepper.
8
Carefully add the shrimp, scallops, and fish to the simmering broth. Stir gently to distribute the seafood evenly throughout the pot.
2 minutes
9
Simmer the soup until the seafood is just cooked through, about 3-4 minutes; shrimp should be pink and opaque, and fish should flake easily when tested with a fork.
4 minutes
10
Remove from heat and stir in the minced cilantro leaves. Taste and adjust seasoning with salt and freshly-ground black pepper as needed.
11
Ladle the soup into bowls and garnish each serving with a few whole cilantro leaves. Serve immediately.

What Makes This Variant Distinct

  • Original variant

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