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Garlic Seafood Soup Recipe

Spicy Coconut Seafood with Garlic Soup Recipe

How to Make Garlic Seafood Soup Recipe

Today I will share with you my recipe for garlic seafood soup. This recipe is very healthy and very easy to do basically we will combine clams ” Oyster ” with different kinds of spice like garlic, red and yellow pepper with coconut milk and tomato.


  • 600g mussels
  • 600g clams
  • 600g red snapper fillets or any kind of white fish
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh ginger
  • 2 heads minced garlic
  • 2 small sweet onions finely minced
  • 1 medium diced red bell pepper
  • 1 medium diced yellow bell pepper
  • 1 medium diced tomato
  • 1 cup clam broth
  • 4 limes, 1 juiced and 3 cut chopped for garnish.
  • 3 tablespoons cilantro leaves
  • 1 teaspoons saffron threads
  • 1 jalapeno pepper
  • 1 ripe banana, sliced
  • 2 cups coconut milk
  • Salt and black pepper
  • Crusty bread, for serving


Preparing The Mussels

  1. First debeard the mussels and Scrub the clams by using a clean piece of cloth to clean the mussels under water.
  2. If you find the mussels still gritty, start to soak the mussels in a very salty ice water.
  3. Cut the snapper a half and take the seafood aside.

Preparing The Broth

  1. Put in big nonstick pan ¼ cup of olive oil over medium heat with half amount of onion and half amount of the garlic then add the ginger.
  2. After few minutes add the tomato and the colored pepper to the mixture and cook them for 5 minutes then cover the mixture and lower the heat down.

Cooking The Mussels

  1. Heat the rest of olive oil (1/4 cup) over medium heat and when becomes hot add some lime juice and the rest of the garlic and the mussels
  2. Then add calm and calm broth
  3. Cover and cook the mixture for 10 minutes
  4. Uncover the pan and check if there are any mussels that have not opened and discard those ones.
  5. Add the snapper pieces, half amount of cilantro, the jalapeno, the saffron, and the pepper mixture then add banana to give a sweet taste and to counter the sour taste of the lime.
  6. Stir the mixture well, and note that the banana will thicken the soup so if the mixture doesn’t have enough liquid add some calm broth.
  7. Then cover the pan and cook for 8 to 10 minutes. (Banana should completely break down during the cooking).
  8. Add coconut milk and turn the heat off then Cover and reserve.
  9. Sprinkle with remaining cilantro. Serve in bowls with crusty bread.

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