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Recipes

Fish and Vegetable Soup with Lime, Ginger, and Cilantro

By Bob PaynePhotography by Wyatt Counts

3.0

(4)

Image may contain Food Dish Meal Bowl and Stew

Recipe information

  • Yield

    Makes 10 (first-course) or 6 (main-course) Servings

Ingredients

1

/2 cup sliced shallots (about 1 3/4 ounces)

4

garlic cloves

1

tablespoon chopped peeled fresh ginger

1

jalapeño chili, seeded, quartered

2

tablespoons vegetable oil

4

cups fish stock or bottle clam juice

2

cups water

6

tablespoons fresh lime juice

3

tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel

2

whole star anise*

1

cup grated peeled carrots

1

cup mung bean sprouts

2

ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)

1

/2 cup chopped tomatoes

6

green onions, cut diagonally into 1-inch lengths

1

1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips

1

/2 cup cilantro leaves

Need to make a substitution?

Preparation

  1. Step 1

    Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.

    Step 2

    Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.

    Step 3

    Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

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