Surimi Soup 2 – My Way

This recipe is a variation on a theme. The surimi costs about $2.67 per pound. Compare that price with those prices for fresh fish at any fishmonger's counter. 


15Apr11 – Income Tax Day

Ingredients

Canola oil

½ tsp. curry powder

½ tsp. ground mace

2 small onion (golf ball sized), diced

1 or 2 garlic cloves, sliced

1 celery rib, diced

1 14.5-oz. can of diced tomatoes, liquid drained and reserved

2 Tbs. flour

Drained tomato liquid and water to make 2 cups

Heaping baby spoon chile powder

1 cup of frozen corn

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

Preparation

Heat the canola oil in a tall sauce pan, and add curry powder, mace and chile powder when oil shimmers. Add onion, celery and then garlic when onion is translucent.

Add flour briskly whisking it to make a roux. Add the tomato liquid and water mixture a little at a time allowing the roux to thicken and adding water as needed.

Add the corn, drained diced tomatoes, chopped surimi, salt, and evaporated milk plus water swirled in the milk can. Bring heat to a simmer for several minutes. Serve.

THIS ALSO WAS A GREAT TASTING SOUP to be made again