Surimi Soup – My Way*
Surimi is a term meaning "formed fish" in Japanese and refers to fish pulp that's formed into various shapes. Most surimi found in North America is made from Alaska pollock, a fish with a lean, firm flesh that has a delicate, slightly sweet flavor. It is found in supermarkets and some other stores where it is labeled as crab legs or lobster. Make sure that you read the label so that you are aware that it is not really crab or lobster.
Note that ingredient measurements are not exact, and that does not matter as long as the cook does not go to extremes.
½ tsp. turmeric
1 small onion (golf ball sized), diced
1 or 2 garlic cloves, sliced
2 Tbs. flour
2 cups of water, add as needed until sufficient
Grinds of nutmeg
1 teaspoon chile powder (not chili powder) or more according to taste
¾ cup of frozen corn (optional, I had this in the freezer)
1 lb. surimi, torn by hand
Heaping ½ teaspoon Italian seasonings
Kosher salt, pinch
1 12 fl. oz. can evaporated milk
Water from rinsing evaporated milk can, as needed
Heat the canola oil in a tall sauce pan, and add turmeric and chile powder when oil shimmers. Add onion and then garlic when onion is translucent.
Add flour briskly whisking it to make a roux. Add a little of the water at a time allowing the roux to thicken and adding water as needed. Grind in the nutmeg.
Add the corn, chopped surimi, salt, and evaporated milk plus water swirled in the milk can. Bring heat to a simmer for several minutes. Serve.
THIS WAS A GREAT TASTING SOUP to be made again