Red Curry Soup with Fish and Mussels…
… I grew up in the seaport of Kavala , and fish and seafood have always been a major part of my food and cooking journey and something I always crave and get pulled towards .
One of my fondest childhood memories is when me and my dad used to go down to the harbour pier and he would teach me how to fish with a fishing line , good bait and a lot of patience . Later on he would show me the best places to find mussels ,how to remove them from rocks , clean them and prepare them for eating .
Back then ,as well as nowadays when I visit home , at least once a week there is a bagful of the daily catch ,left on our doorstep by a neighbour or friend that has had a good day on the boat .
My perpetual love for fish and my relatively newly found love for shop bought red curry paste , makes for an amazing dinner .
Super quick to make , first prepare the mussels . Sauté 1x chopped onion and 2x crushed cloves of garlic in a pan . Add a tsp of flour , 1/2 cup of dry white wine , a bay leaf , juice of half a lemon , and salt and pepper . Simmer covered for 5 minutes . Add around 24 mussels ,cover again and cook until the mussels have opened ( shouldn’t take more that 5-6 minutes) .
For the soup , in a separate pan sauté 1x chopped spring onion , 1x chopped brown onion , 2x crushed garlic cloves until soft . Then add 1x tbsp brown sugar , 1tsp x ginger paste , 1tsp x red curry paste and 1 x can of chopped tomatoes and stir for a couple of minutes. Add 500ml of veggie stock and boil for 5 mins . Add 250gr of skinless , boneless cod fillets and 100 ml of either coconut milk or single cream . Simmer for another 5 minutes . Sprinkle some chopped coriander and enjoy .
I like to throw some of the mussels in my soup , or you can eat them separately.