![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdoA0gnmATPj9AbrFOGRf2_afEO6YU4kZESjrpcJefJc0rm9Ld_5yyhfXMKGx-J48VsCINo8pU46jrtSHB4cq__ZvakSbFCir1hNFeDvKL6ItQaoY0Q785cgIJY6KQinpELHXbLXw4Lyn/s1600/SaffronSeafoodBisque001.jpg)
12 oz. salmon, cut into small pieces
14 fl oz pure coconut cream
2 tablespoons red curry paste
1 teaspoon saffron threads
1 tablespoon lemongrass paste
1 lime, juice
1 shallots, chopped
Sea salt and black pepper to taste
On medium to high heat, bring coconut cream, saffron, shallots, lemongrass paste, lime juice, and red curry paste to a boil. Add salmon and shrimp. Simmer for 6 minutes. Season with salt and black pepper to taste.
Serve hot over a bowl of rice, quinoa, or noodles.
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