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Hawaiian Swordfish Soup
2 medium onions
1 ounce fresh ginger (2 x 1-inch lengths)
3 garlic cloves
One 16-ounce can plum tomatoes
1/2 cup macadamia nuts
1/2 cup loosely packed cilantro leaves minced, leaving a few whole leaves for
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1-1/2 Tablespoons paprika
2/3 cup coconut milk
1 can (2 cups) chicken stock
1/2 pound fresh peeled shrimp
1/2 pound medium scallops
1/2 pound firm fish fillet: (e.g. tuna, snapper, swordfish cut in 1/2-inch
salt to taste
1 teaspoon black pepper
Peel and coarsely dice onions. Heat oil in large pan, add onions and cook
over low heat for 15 minutes. Peel and mince garlic and ginger. Stem, seed
and mince chiles. Coarsely chop tomatoes, reserve juice. Stir ginger, garlic,
chiles, half of the tomatoes, all the reserved tomato juice, lemon juice and
paprika. Cook for 2 minutes, then add coconut milk. Put macadamia nits in
food processor, process until finely ground, add to soup. Put cilantro leaves
in processor and chop, add 1/2 leaves to soup.
Transfer soup to processor and puree adding stock with machine still running.
Return to pan, add remaining tomatoes and chopped cilantro. Bring soup to a
boil. Season with salt and black pepper. Cover and keep warm. (Can be cooled,
covered and refrigerated up to 2 days.) If soup has been refrigerated, bring
to simmer just before serving. While soup is still very hot add shrimp,
scallops, and fish. Keep lid on for 5 minutes to allow hot liquid to cook
fish trough. Be careful not to overcook. Serve immediately and garnish with
Serves: 4 to 6
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