Sailor soup

A bowl of soup. A bowl of the best freaking soup in the whole wide world. Hyperbole aside, sailor soup is worthy of my undying devotion. Usually, I serve it when entertaining because I’m better able to rationalize such purchases when they’re for other people. Last night, me and my friends enjoyed a nice dinner all together and our next-door neighbor dropped by for a bowl as well. In all, this batch fed 7 adults with leftovers…for my breakfast. Just bringing it full circle, folks. Nutritionally speaking, sailor soup is a veritable gold mine. Together, the limes, tomatoes, and bell peppers offer an excellent dose of vitamin C. Sweet potatoes are great sources of vitamin A, and the full fat coconut milk (optional) enables its uptake. Ginger (optional as well,I love to use just a little bit) treats colds and fevers while shrimp provides a wallop of vitamin D.

INGREDIENTSSailor soup 6
1/2 lb. shrimp, peeled and cleaned
1 small bell pepper, cut in strips
1 medium onion, chopped
1 lb red snapper
3 tsp olive oil
1/2 tsp curry
1 lb swordfish
1 tsp paprika or saffron
1 bayleaf
3 cloves of garlic, chopped
1 tsp dry cooking wine
1 tsp salt
1 cup cherry tomatoesSailor soup 3
4 cups water
1 lb potatoes, cut as for gratin
Pinch of parsley

Heat oil and fry garlic until golden; remove garlic. Add onion, bell pepper and shrimp. Fry for 3 minutes. Cut fish into big chunks. Pour water in a large pot and add all other ingredients. Toast saffron slightly and dissolve in a small amount of the liquid, add to pot. Cook for about 25 minutes and add cooking wine.

Cook for additional 5 minutes; this soup is served with French bread cut in triangles and fried in hot oil, preferably olive oil. Sailor soup can also be done by brushing with olive oil and broiling.

4 thoughts on “Sailor soup

  • August 26, 2015 at 3:15 pm

    Where is the coconut milk and the amt.?…Where is the ginger and how much???

    • August 26, 2015 at 3:20 pm

      Hello Mary!
      Thank you for the comment, they are optional (I updated the post) and I like to add a little bit of ginger, not a great fan of coconut milk, instead. But some people use it even though I don’t 🙂

      • August 26, 2015 at 3:29 pm

        LOL…When I try a recipe for the first time I always follow it to the letter..(.then I make my personal tweaks)…this one sounds wonderful and I will be making it when the weather cools off a bit…I am assuming the limes are also a personal taste? Thank you for your quick reply and I look forward to serving this soup to my guests.

        • August 26, 2015 at 3:33 pm

          Yeah definitely the lime are also personal taste, plus they just look good on the side LOL. I must confess I wrote the recipe late at night so it’s not my best recipe really but it does taste good, I promise. It used to be quite cold here last week but now it’s warm again so yeah, when the weather cools off this would be perfect 🙂


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