Ialways marvel at how easy and quick it is to make a variety of seafood soups and stews.

Over the years, I have streamlined many time-consuming versions to be able to get them made quickly, using ingredients that are readily on hand and easy to find.

Today’s Indian-inspired soup is a good example. Curry powder and turmeric are now staples in most spice cupboards and frozen cod and shrimp are readily available in grocery seafood counters.

This soup has a spicy kick from the jalapeño pepper, but you can reduce the heat by cutting back on the amount of pepper.

The beauty of this dish is that you can even make the soup base ahead and refrigerate it until you’re ready to serve. Simply heat the base up to a gentle simmer and drop in the seafood to cook.

Fresh-cut tomatoes and cilantro are t

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