"Seafood soup inspired by Little Corn Island's rundown. With mixed seafood, yucca, ginger, corn, green beans, onions, coconut milk, lemongrass, cilantro and sea salt / Soupe aux fruits de mer inspirée de la spécialité locale de Little Corn Island, le « rundown ». Ingrédients : fruits de mer, yucca, gingembre, maïs, haricots verts, oignons, lait de coco, citronnelle, coriandre, fleur de sel "
Seafood, Yucca And Coconut Milk Stew
5
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RECIPE:
INGREDIENTS (approx. 2 servings)
· 2 tablespoons coconut oil
· 3 small onions, diced
· 1 little yucca, peeled and cut into 2-inch pieces
· 1 tablespoon ginger, minced
· 1 can (14.5 ounces) low-fat coconut milk
· 1 can (14.5 ounces) water
· ½ fresh lemongrass stalk, cut in half lengthwise
· 8 ounces fresh or frozen mixed seafood (shrimp, calamari, clam meat, mussel meat, octopus)
· ¼ pound fresh green beans, trimmed
· 1 cup fresh or frozen corn kernels
· 1/4 cup cilantro, chopped
· sea salt to taste
PREPARATION
In a large pot, heat coconut oil over medium heat. Add onions; cook, stirring often, 5 minutes or until onions are pale golden. Add yucca and ginger; cook for 3-4 minutes or until yucca is golden. Salt to taste.
Add coconut milk, water and lemongrass. Bring to a boil, then reduce heat and simmer until yucca is almost cooked, about 7 minutes. Add seafood and green beans; cook 3 minutes. Add corn and mix well. Adjust seasoning.
Serve in a large bowl. Garnish with cilantro.