Caribbean Seafood Soup

Place the shrimp and fish in a bowl with the coriander, cumin, chili paste and lemon juice, and let it marinate.

Melt the butter in a large pan over medium heat. Add the onions, cover and cook for about 10 minutes, stirring occasionally, until they are soft. Add the garlic and cook for an additional 3-4 minutes. Add the potato and bouillon. Bring to a boil, reduce the heat, cover and cook gently for 15-20 minutes until the potato is tender.

Stir in the spinach and continue cooking, uncovered for about 3 minutes until the leaves have just wilted.

Cool slightly, then puree the mixture until smooth in a blender or food processor.

Return the soup to the pan and stir in the coconut milk. Add the fish and shrimp with their marinade. Simmer gently for about 8 minutes, stirring frequently until the fish is cooked and flakes easily. Taste and adjust the seasoning, adding more chili paste and/or more lemon juice if desired.

Ladle the soup into warm bowls and serve very hot.