top of page

Pour a glass of Coeur d'Alene Cellars Chenin Blanc and enjoy this easy-to-make fish soup.  The soup can be made ahead.  Reheat and add the fish and shrimp.

2 onions
3 cloves garlic
1 teaspoon olive oil
5 to 7 tablespoons minced fresh jalapeno chilies (about 2 large, seeded)
3 tablespoons minced fresh ginger
4 cups chicken broth
2 cans (15 ounces each) tomato sauce
1 can (14 ounce) stewed tomatoes

1/4 cup sweetened shredded coconut
3 tablespoons chunky peanut butter
1 pound (41 to 50 per pound) frozen shelled, deveined shrimp
2 pounds boned, skinned, firm white-flesh fish, such as halibut
1/2 cup chopped fresh cilantro
salt and pepper
cilantro springs, rinsed and chopped

Peel onions and garlic and mince.  in a large nostick pan over high heat, stir onions, garlic, oil, jalapenos, and ginger until onions are limp, about 10 minutes.  Stir in broth, tomato sauce, stewed tomatoes (cut in pieces with juice), coconut, and peanut butter.  When simmering, stir in shrimp and fish, and simmer until just done, 3 to 4 minutes.  Add salt and pepper to taste.  Garnish with cilantro.  Serves 8.

bottom of page