A bowl of soup. A bowl of the best freaking soup in the whole wide world. Hyperbole aside, sailor soup is worthy of my undying devotion. Usually, I serve it when entertaining because I’m better able to rationalize such purchases when they’re for other people. Last night, me and my friends enjoyed a nice dinner all together and our next-door neighbor dropped by for a bowl as well. In all, this batch fed 7 adults with leftovers…for my breakfast. Just bringing it full circle, folks. Nutritionally speaking, sailor soup is a veritable gold mine. Together, the limes, tomatoes, and bell peppers offer an excellent dose of vitamin C. Sweet potatoes are great sources of vitamin A, and the full fat coconut milk (optional) enables its uptake. Ginger (optional as well,I love to use just a little bit) treats colds and fevers while shrimp provides a wallop of vitamin D.
INGREDIENTS 1/2 lb. shrimp, peeled and cleaned 1 small bell pepper, cut in strips 1 medium onion, chopped 1 lb red snapper 3 tsp olive oil 1/2 tsp curry 1 lb swordfish 1 tsp paprika or saffron 1 bayleaf 3 cloves of garlic, chopped 1 tsp dry cooking wine 1 tsp salt
1 cup cherry tomatoes
4 cups water 1 lb potatoes, cut as for gratin
Pinch of parsley
Heat oil and fry garlic until golden; remove garlic. Add onion, bell pepper and shrimp. Fry for 3 minutes. Cut fish into big chunks. Pour water in a large pot and add all other ingredients. Toast saffron slightly and dissolve in a small amount of the liquid, add to pot. Cook for about 25 minutes and add cooking wine.
Cook for additional 5 minutes; this soup is served with French bread cut in triangles and fried in hot oil, preferably olive oil. Sailor soup can also be done by brushing with olive oil and broiling.