Yield: 6 to 8 servings
You Will Need
1[1/2] pounds mussels
1[1/2] pounds clams
1[1/2] pounds red snapper fillets
[1/2] cup extra virgin olive oil (divided)
[1/2] cup grated fresh ginger
1 cup finely minced garlic (about 2 heads)
1 cup finely minced sweet onion (about 2 small onions)
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 medium tomato, finely diced
[1/2] cup clam broth
4 limes (1 juiced for broth, 2 or 3 cut into wedges for serving)
3 TB. cilantro leaves, finely minced, divided
1[1/2] tsp. saffron
2 cups “lite” coconut milk
1 jalapeño pepper (or, if you like it hot, use Serrano’s)
1 ripe banana (over ripe is even better), thinly sliced
Salt and pepper to taste
1. De-beard the mussels if needed. Scrub the clams – ifthey feel too gritty, try soaking them in very salty ice water and they should expel their grit. Cut the snapper into 2-inch pieces. Set seafood aside.
2. In a 12-inch non-stick skillet, heat [1/4] cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to “warm” and cover.
3. In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from one lime, clams, mussels and clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add saffron, coconut milk, snapper pieces, [1/2] cilantro, jalapeño, banana, and the bell pepper mixture from the skillet. Stir to combine, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet/sour taste. Banana should completely break down during the cooking).
4. Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and extra lime wedges.
Also, see Fraioli’s picks for 10 Best Food Festival Recipes From Around America.
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