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Fish and Shellfish, Mains, Soups

Crab and greens soup with coconut milk

Crab and greens soup with coconut milk
Don Bartletti / Los Angeles Times

Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there's something about them that's just begging to be tamed. It's a bit of ... Read more

Total time: 25 minutes, plus 12 to 24 hours soaking time | Serves 6
  • 6 ounces salt cod
  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 1 tablespoon peeled, grated ginger
  • 2 serrano peppers, chopped
  • 2 teaspoons toasted, ground coriander seeds
  • 1 large bunch turnip or other greens, center ribs removed, cleaned and chopped (about 10 cups)
  • 4 cups chicken stock
  • 12 ounces fresh lump crab meat
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons lime juice, plus more to taste
  • 1/2 teaspoon sugar (use more or less according to taste)
  • Salt

Step 1Soak the salt cod in cold water for 12 to 24 hours in a sealable plastic bag, changing the water every 4 to 5 hours if possible.

Step 2Drain the cod, place it in a heatproof bowl or dish and cover it with boiling water. Soak for 15 minutes. Drain, then remove the skin and shred the flesh into small pieces.

Step 3Heat a heavy, large saucepan over medium heat. Add the olive oil. Add the onions and cook until softened, about 5 minutes. Add the ginger, serrano peppers and coriander; cook 1 minute. Add the greens and salt cod and cook until the greens wilt, about 5 minutes. Add the stock and bring it to a simmer, cooking on low heat for 15 minutes. Add the crab, coconut milk, lime juice and sugar. Taste and adjust seasonings, adding more lime juice, salt or sugar if needed. Serve hot.


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