Hot and Chilli

Skrei cod and coconut soup recipe

 

SKREI®
SKREI cod is caught straight from the cold, clear waters of Norway’s beautiful Lofoten Islands and is of exceptional quality and a much sough after Norwegian delicacy.
The season for SKREI runs from January and April each year.  SKREI® is a migratory cod, which journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce. Thanks to this epic journey through icy, dark waters, SKREI® has a lean, bright white  and very firm flesh. It is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.
Only the very best of this migratory cod qualifies for the SKREI® branding, having to meet rigorous quality standards. SKREI® has already received high-end acclaim from top chefs from around the world.
Here is my recipe very loosely based on the wonderful Signe Johansen’s  seafood masterclass soup we made last December. I made this dish using some of the tropical flavours used in dishes in the North of Brazil. It’s a nice dish that brings a bit of sunshine to grey, wet and cold days.

Cod, shrimp and coconut soup Recipe

Yield: 4 people as starter or 2 mains

Ingredients:
2 tablespoons of oil of choice
200g carrots, diced
100g onions, finely diced
2 garlic cloves, finely diced
1 thumb size of ginger, grated
1 medium size red chilli, chopped and de-seeded
600ml of fish stock
400g of leeks, clean and chopped
300g of baby potatoes, skin on, clean and quartered
1 can of coconut milk, 300ml
60g of dried shrimps, just about a cup
good pinch of saffron
coriander chopped to taste
salt and pepper to taste
400g of Skrei cod, skinned and diced in cubes of  2cmx2cm

 

Method:
1) in a big pan, place the oil, onions, garlic, ginger, chilli and carrots. fry them for 10-15 mins
2) add the fish stock, saffron, leeks and diced potatoes, simmer gently for 20 mins
3) add the coconut milk, fresh chopped coriander and dried shrimps, gently simmer for a further 10 mins
4) switch off the heat and add the Skrei cod. Leave it to rest for 5-7 mins, enough time for the heat to cook the fish, check for salt and pepper, add coriander to garnish. Serve.

Disclosure: thanks to the Norwegian Seafood Council (NSC) for sending me some of this wonderful cod

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4 Comments

  1. Lisa Serrano Diaz
    February 25, 2014 / 2:18 am

    This looks fantastic! I think I can make this low carb. Just a few changes, but it will still be good & I will not destroy your recipe. Thanks for sharing!

  2. rtwlabs
    February 25, 2014 / 7:52 am

    Hi Lisa, thanks for stopping by. By all means adjust to your liking and let me know how it goes. Best, R

  3. Kavey
    February 25, 2014 / 8:48 am

    Great timing – I posted a skrei recipe today too!

    This looks delicious, I love coconut with fish!

  4. rtwlabs
    February 25, 2014 / 4:52 pm

    hey Kavey, really like your recipe. Great minds…;-)