Seafood Soup: Iraü Lau Juyeirugu (Seafood Soup)

By blum099

Ingredients

• INGREDIENTS
• 1/4 cup canola oil
• 4 cloves garlic, minced
• 1 small yellow onion, minced
• 1 small green bell pepper, minced
• 4 cups coconut milk
• 2 cups fish stock
• 1/4 cup packed basil leaves, thinly sliced
• 2 tbsp. finely chopped oregano
• 1 tbsp. finely chopped sage
• 1 1/2 tsp. ground cumin
• 1 tsp. sugar
• 1 lb. conch meat, pounded thin and cut into 1" pieces (available at Amazon.com)
• 8 oz. calamari, sliced crosswise into 1/4" rings
• 1 lb. large shrimp, peeled and deveined
• 8 oz. cooked lobster meat, cut into 1" pieces
• 8 oz. mussels, scrubbed and debearded
• Kosher salt and freshly ground black pepper, to taste
• Lime wedges, for serving

Preparation

Step 1

INSTRUCTIONS
Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until golden brown, about 6 minutes. Add coconut milk, stock, basil, oregano, sage, cumin, and sugar; boil. Reduce heat to medium, add conch and calamari, and cook, covered, until tender, about 8 minutes. Add shrimp, lobster, and mussels; cook, covered, until mussel shells open, about 7 minutes more. Season with salt and pepper; serve with lime wedges on the side