If cioppino and tom kha were to have a love child, this would be it.
Cioppino originated in San Francisco, considered an Italian-American dish, and is a combination of fish from the Pacific Ocean with fresh tomatoes in a wine sauce. Typically this includes clams, scallops, Dungeness crab, squid and mussels. It actually started as a "catch of the day" stew made out on fishing boats. The tomato wine sauce is slow cooked and has the most amazing depth of flavor, which transfers to the fish. Just when you thought this couldn't get any better, it is best served with a crusty piece of bread to soak up every last drop of that delicious sauce.
Tom Kha Kai is a coconut chicken soup originating in Thailand. This soup typically combines coconut milk, kaffir lime leaves, lemongrass, Thai chili peppers, mushrooms, chicken, fish sauce and lime juice into a dreamy, silky soup. If you've never had it you must try it as it is one of my absolute favorite soups.
Now you are probably thinking, how on earth would someone think to combine these two soups? Well, you see, I live in San Francisco and I'm also traveling to Thailand in just 2 months. I've got Thai food on the brain! I was in the mood for cioppino, but since I'm sensitive to tomatoes I didn't think it was a good idea to eat a dish based with tomatoes. Enter the idea for a coconut based soup!
I took the best aspects of each soup and combined them into one amazingly flavorful seafood stew. Coconut milk, lime juice and mushrooms from the Tom Kha married with the seafood, fish stock and wine sauce from the Ciopinno. This doesn't necessarily mimic the traditional flavor of either dish - instead this takes on a unique and delicious flavor all on its own!
Coconut Seafood Stew
Prep Time: 5 minutes
Cook Time: 55 minutes
- 1 medium onion, chopped
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1-1/2 cups white wine
- 1 can light coconut milk (13.5 oz)
- 2 cups mushrooms, sliced
- 1-8 oz bottle clam juice
- 2 cups water
- 2 limes, juiced
- 1/2 lb shrimp, uncooked, peeled and deveined
- 1 lb pacific cod (or other firm white fish), cut into 1 in. pieces
- 1 lb mussels, blue or black mussels, scrubbed
- 1 lb clams, hard-shelled such as littlenecks, scrubbed
- Toasted French or sourdough bread
- In a large pot over medium heat, add onions and olive oil. Cook while stirring often until onions are softened and fragrant, about 5 minutes.
- Add garlic, oregano, bay leaf and salt. Stir and continue to cook for another minute until garlic is golden and fragrant.
- Add wine, stir and increase heat to high bringing the pot to a boil. Once it begins to boil, reduce to a simmer for 10 minutes to reduce the wine.
- Add coconut milk and lime juice and stir to incorporate. Add mushrooms, clam juice and water and bring to a boil again. Once reached, reduce to a simmer and cook for an additional 10-15 minutes.
- Add clams and mussels to the simmering broth, cover pot, and allow to steam for 1-15 minutes. You want to ensure all clams and mussels have time to open - discard any that do not.
- Remove lid and add cod and shrimp. Return cover and allow cook until fish is opaque - about 5 minutes.
- Divide fish and broth among bowls, top with chopped cilantro and serve with toasted bread.
Nutritional Information (1 serving):
253 calories - 33g Protein, 10g Carbohydrates, 9g Fat