Goan seafood soup

Recipe by: Brenda Houghton

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Prep: 30 mins Cook: 30 mins
Serves: 4

A lightly spiced prawn soup from the west coast of India makes an exciting start to any meal. Add the fresh oysters for a special occasion.

Recipe provided by:

Reader's Digest | Low fat no fat cookbook

Ingredients
(See nutrition)

8 fresh oysters, optional

15 g (½ oz) butter

125 g (4½ oz) onions, finely chopped

2 cloves garlic, crushed

1 green chilli, deseeded and chopped

125 g (4½ oz) potatoes, peeled and diced

2 teaspoons ground coriander

200 g (7 oz) cooked, peeled prawns

75 g (2¾ oz) low-fat fromage frais

150 ml (5 fl oz) skimmed milk

3 tablespoons dry white wine

For the stock:

250 ml (9 fl oz) fish stock

125 g (4½ oz) carrots, sliced

2 cloves garlic, crushed

3 tablespoons roughly chopped fresh coriander

1 teaspoon cumin seeds

1 teaspoon coarsely chopped ginger

1 teaspoon black peppercorns

To garnish: 1 tablespoon roughly chopped fresh coriander leaves

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Preparation method

Put all the ingredients for the stock into a large saucepan and add 900 ml (1 pint 12 fl oz) of water. Bring it to the boil over a high heat, then reduce the heat, cover and simmer for 15 minutes. Strain 750 ml (1 pint 7 fl oz) of the stock into a measuring jug, adding more water if necessary.

If you are adding the oysters, scrub the shells well with a vegetable brush then rinse them several times. Open the oysters over a bowl to catch the juices, then ease away the flesh from the half shell with a knife and add them to the juices in the bowl.

Melt the butter in a heavy-based saucepan over a medium heat and sauté the onions, garlic and chilli for 2-3 minutes.

Add the potatoes and coriander and continue to cook for 2 minutes. Add the reserved stock and bring to the boil, then cover and simmer for 5-7 minutes until the potatoes are tender. Remove from the heat.

Add half the prawns, then purée the soup in a food processor or with a hand-held mixer. Return the soup to the saucepan, add the remaining prawns, fromage frais and milk and heat slowly until the soup is just beginning to bubble, taking care not to let it boil.

Stir in the wine, and the oysters and all their juices, if using. Simmer for 1-2 minutes, then garnish the soup with the coriander leaves and serve.