Chilli Seafood in a Spicy Carrot and Coriander Soup
This vibrant chilli seafood dish paired with a spicy carrot and coriander soup turns a simple family favourite into an exciting feast. The smooth, velvety soup, infused with zesty orange and warming spices, cradles tender prawns, salmon, monkfish, and cod that have been marinated in a fiery blend of chilli, ginger, and honey. Its a dish that brings a playful kick to the table, much like sneaking extra spice into your grandmas classic recipe for a cheeky thrill.
The experience evokes cosy evenings where bold flavours dance on the palate, blending the earthy sweetness of carrots and sweet potato with the fresh punch of coriander and citrus notes. Grilling the seafood adds a subtle smokiness, contrasting the soups creamy comfort, creating a harmonious balance thats both invigorating and soothing. Ideal for those seeking an aspirational lift to everyday meals, it promises a burst of seaside adventure in every spoonful.
Cook: 45 minutes
Ingredients
Seafood
- 12 large raw prawns, peeled and deveined (leaving the shell on the tail)
- 300g salmon fillet, sliced into pieces 4cm long and 2.5 cm width
- 300g monkfish fillet, sliced into pieces 2 cm thick
- 300g thick cod fillet, sliced into pieces 4cm long and 2.5cm thick
Marinade
- 1 large red chilli, seeds removed and finely chopped
- 1 garlic clove finely chopped
- juice and zest of 1/4 of an orange
- 1 tbsp honey
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tbsp Coriander, finely chopped
- 1 tsp sesame oil
- 1 tbsp olive oil
- maldon salt and freshly ground black pepper
- or 2 tbsp sweet chilli sauce
- juice and zest of 1/2 an orange
- 1 tsp ground ginger
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp olive oil
Spicy Carrot and Coriander Soup:
- 1 1/2 tbsp butter
- 2 garlic cloves, finely chopped
- 1 onion finely chopped
- 3-4cm piece of ginger, grated or finely chopped
- 1 tsp ground cumin
- 2 tsp ground Coriander
- 1/2 tsp ground turmeric
- 1 large red chilli, deseeded and finely chopped (leaves seeds in if you like your soup spicy)
- juice and zest of 1 orange
- 500g carrot, peeled and roughly chopped
- 200g orange or white sweet potato, peeled and roughly chopped
- 1.5 litres vegetable stock
- 3 tbsp finely chopped coriander
- 100ml double cream
To Serve
- 3 tbsp finely chopped Coriander
- 1/2 large red chilli, deseeded and finely chopped or 1 tbsp sweet chilli sauce
- Coriander to garnish
Method
- Seafood Marinade: Mix together all the marinade ingredients in a bowl. Toss the seafood in the marinade and leave to marinate for 15 minutes-1 hour in the refrigerator.
- Carrot and Coriander Soup: Melt the butter in a large saucepan and add the onion. Cook over a moderate heat until the onion is soft and transparent. Add the garlic, ginger, ground cumin, ground coriander, turmeric, 1/2 of the chopped red chilli, carrots and sweet potato to the pan. Cook for 2-3 minutes, add the orange zest and stock, increase the heat to moderate-high and bring to the boil then reduce to a simmer and leave to cook for 30 minutes until the vegetables are tender.
- Place the mixture into a food processor and blend to a smooth puree. Return to the saucepan and stir in the orange juice, double cream and seasoning until well combined. Reheat the soup so that it is hot when ready to serve. Stir in the chopped Coriander and remaining chilli.
- To Cook Seafood: Place a large grill pan over a high heat. When the pan is hot place the seafood on it and cook for a minute on each side. Keep the seafood hot until ready to serve. Alternatively cook the seafood under a hot grill.
- To Serve: Distribute the soup among six bowls. Arrange the fish pieces around the bowl and place 2 prawns in the centre. Sprinkle over the Coriander and serve.
Recipe
