👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
2. 2

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down slightly.

   ⏱️ 5 minutes
4. 4

   Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.

   💡 プロのコツ: Ensure the broth is simmering gently, not boiling vigorously.
5. 5

   Add the white fish chunks to the simmering broth. Cook for about 5 minutes until the fish begins to flake.

   ⏱️ 5 minutes
6. 6

   Add the shrimp, mussels, and clams to the pot. Cover and cook for 5-7 minutes, or until the shrimp are pink and opaque, and the mussels and clams have opened. Discard any mussels or clams that do not open.

   ⏱️ 7 minutes

   💡 プロのコツ: Cooking time for shellfish can vary, so watch them closely.
7. 7

   Stir in the chopped cilantro and lime juice. Season with salt, black pepper, and optional chili flakes to taste.

   💡 プロのコツ: Add cilantro and lime juice at the end to preserve their fresh flavor.
8. 8

   Serve hot, garnished with extra cilantro if desired. This soup is excellent served with crusty bread or rice.

   💡 プロのコツ: Let the soup rest for a few minutes before serving to allow flavors to meld.