Tomato and Crab soup is a nice Thai inspired soup that can be served either hot or cold. I get the bean sprouts, lemongrass, and fish sauce from H- Mart, my local Asian market. Its nice having so many different ethnic markets here.
- ½ pound fresh lump crab meat
- 2 ½ pounds beefsteak tomato chopped
- 2 ½ cups chicken stock
- ½ cup of coconut milk
- Half a dozen scallions thinly sliced
- 1 stalk lemongrass thinly sliced
- 1 chili seeded and minced
- 3 tbsp fresh orange juice
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Sea salt
Heat the olive oil in a large saucepan; add scallions, lemongrass, and chili. Cook these until they are tender, about 3 to 4 minutes. Add the tomatoes and cook another 5 to 6 minutes.
Then, stir in the chicken stock, coconut milk, orange juice, lemon juice, and fish sauce. Bring this to a boil and let cook together for about 15 minutes.
Now, grab the immersion blender and give all this a really good blend… pureed. Now stir in the lime juice, season with salt and pepper.
I tend to enjoy this soup hot… so I toss the crab meat into the microwave and steam it for a minute. I ladle the soup into the bowls and garnish the crab meat on top. Now, I also garnish it with bean sprouts.
This is one of those soups that you can also serve chilled in the summer (in which case, I do not steam the crab meat).
Winter flounder primarily live in shallow coastal waters during the colder “winter” months of the year. During the summer, they migrate out of shallow water to deeper and cooler ocean waters, and they move back to shallow coastal waters when the water’s temperature begins to drop again. Around here, ‘shallow coastal waters’ is techno-babble for ‘the bay’. Winter flounder are most abundant during the colder months of the year, and during their seasonal migration in the spring to cooler ocean waters and again in the fall as they move back to coastal waters. Large winter flounder are commonly referred to as “lemon sole” in many markets. The terms “sole” and “flounder” are often confused, and are really two biological classifications of flatfish. There are no true sole commercially caught off the Northeast coast.
- 4 half pound boneless flounder fillets
- 1 pound cherry tomatoes quartered
- 4 cloves of garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp freshly chopped basil
- Sea salt and pepper
Make a single layer of the tomatoes, garlic, olive oil, lemon juice, and basil into a large ceramic baking dish. Sprinkle a bit of sea salt and back pepper over this and pop this into a 425 degree oven for about five minutes.
Season the fillets with a dash of salt and pepper. Arrange the fillets over the tomato mixture and roast this for about ten minutes or until the fish just starts to flake.
Now, I just through an iron trivet on the table and serve the fish with tomatoes right out of the pan with roast potatoes out of a matching pan cooked at the same time as the fish… and I’ll post the recipe for Dad’s Roast Potatoes shortly… so check back soon