Tomato-coconut soup, gamba's, scallops and rouille

 

Remove the vein from  1 lime leaf, then cut the rest as fine as possible. Blend with 3 tbsp mayonaise, a minced clove of garlic and the juice of 1/2 lime

Sweat 2 finely sliced cloves of garlic and grate 1 cm fresh ginger in 1 tbsp olive oil

Save 1 tbsp from a 200ml tin of cocunut milk and add the rest to the pan, with 200g canned tomatoes, 200 ml fish stock and 2 frozen lime leaves

Softly boil for 10 mins

Then remove the lime leaves and purée with the stick blender. Bring back to the boil and add 6 peeled gamba's. Softly boil 5 mins

In the meantime panfry 6 scallops

Season the soup to taste with salt pepper and lime juice

Serve with swirls of the reserved coconut milk and coriander leaves

On the side toasted sour bread and the rouille

(Recipe by Hester de Goede in Delicious Magazine)