3-4 cups fish stock (i used the remains of the bouillabaisse, which has been taking up room in our freezer for quite some time)
1 can (14 oz) full fat coconut milk
salt and pepper to taste
½-1 teaspoon tabasco sauce
1 ear of corn on the cob, cooked, kernels removed from stalk
10-12 cherry tomatoes, quartered
½ lb mahi mahi or other hearty white fish, cut into 1 inch cubes
½ lb mixed raw seafoods, like shrimp, scallops, calamari (trader joe's sells a frozen seafood blend that's pretty good)
cilantro to taste
Instructions
Heat olive oil in a large dutch oven.
Add ginger, garlic, pepper, and onion and saute until fragrant.
Add in fish stock and coconut milk. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until broth has thickened.
Add salt, pepper, and tabasco sauce to taste.
Once the broth is the right consistency, add corn, tomatoes, fish and sea creatures. Cook for 4-5 minutes, until fish is cooked through and tomatoes have softened.
Serve with cilantro on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/01/sopa-de-mariscos-and-honeymoon-recap/