-- By Camille Leblanc-Bazinet
Caribbean Seafood Stew
2 lbs of raw seafood (I used 1 lb of wild caught shrimp and 1 lb of mahi mahi pieces, both from Trader Joe’s)
1 yellow onion, diced
5 cloves garlic, minced
2 tablespoons cumin
1 bunch cilantro
3 tomatoes, chopped
1 can coconut milk
1 tbsp coconut oil
Sea salt and black pepper to taste.
Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil. When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions. Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes. Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done. Serve with the cilantro leaves on top as a garnish.
Chicken Chili Soup
3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.
Warning: This soup is SPICY! : )
