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Spicy
Thai Fish Soup
Robert de Leuze
Ingredients:
- 4-5 cloves garlic, pureed
- 1 onion, diced
- 1-2 Lemongrass, finely diced
- ¼ cup ginger, diced
- 2 cups sliced cremini mushrooms
- 1 red bell pepper, julienned
- 1 zucchini, cut into bite-size chunks
- 2 hot peppers, thinly sliced
- 2 cups coconut milk
- 1 cup vegetable stock
- ½ cup ZD Chardonnay
- 1 lb. shelled, deveined shrimp
- 1 lb. white fish, chunked
- ½ cup basil, chopped
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
Sauté the garlic, onion, lemongrass and ginger with olive
oil until translucent. Add the mushrooms, red bell pepper, zucchini
and hot pepper and lightly sauté. Add the coconut milk,
vegetable stock and ZD Chardonnay and simmer for 20 minutes.
When ready to serve, add the shrimp and fish and cook for 2-3
minutes. Add the basil, cilantro and mint. Serve over rice.
Enjoy with ZD Pinot Noir
Norm's Scallops to Nibble on While Sipping ZD Chardonnay
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