Best 5 Honduran Coconut Seafood Soup Sopa Catratcha De Mariscos Con Un Recipes

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HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN



Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un image

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk.

Provided by West Side Chef

Categories     Crab

Time 1h40m

Yield 2 gallons, 8-10 serving(s)

Number Of Ingredients 26

2 lbs crab
4 tablespoons margarine
1 tomatoes (chopped)
1 onion (chopped)
1 green pepper (chopped)
2 chicken bouillon cubes
1 teaspoon spices
1/2 cup cilantro
1/4 cup parsley
water
salt
2 shrimp bouillon cubes
1 teaspoon Worcestershire sauce
2 teaspoons achiote powder
3 chayotes
3 yucca root
4 plantains
1 lb shrimp
1 lb conch
1 lb fish (fillet of your choice)
2 cups coconut milk
2 tablespoons sugar
2 cups rice
lime
avocado (optional)
tortilla

Steps:

  • Clean crabs front and back (take off hair and cut the tips of the legs). (Don't forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more).
  • Put crabs in large stock pot with the margarine.
  • Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
  • Mix and move the crabs.
  • Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
  • Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
  • Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup.
  • Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup.
  • Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup.
  • Let boil until vegetables cooked. When pataste ready add fish and shrimp.
  • Add coconut milk, sugar and conch (If you have it!).
  • Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.

Nutrition Facts : Calories 823.5, Fat 20.8, SaturatedFat 13.2, Cholesterol 160.5, Sodium 1055, Carbohydrate 118.2, Fiber 4.9, Sugar 57.6, Protein 43

CHINESE SEAFOOD SOUP



Chinese Seafood Soup image

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

Provided by Bergy

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb Chinese wheat noodles or 1/2 lb linguine
2 scallions, peeled & chopped

Steps:

  • In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
  • Add cabbage & 1/4 of the chicken stock.
  • Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
  • Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
  • Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
  • Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
  • Sprinkle with scallions.

SUPER EASY SEAFOOD SOUP OF NECESSITY



Super Easy Seafood Soup of Necessity image

I wanted to make a cioppino, but didn't have all the ingredients for any recipe. So I made this--hence the title. I had to use that package of seafood mix somehow. This is very good; DH does not love seafood and yet liked it. Seafood mix is a combo of fish, squid, mussels and fake crab. It's found in the seafood freezer section. Serve with crackers or croutons.

Provided by Debbie R.

Categories     Lunch/Snacks

Time 38m

Yield 5 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion
2 garlic cloves
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) can no-salt tomato sauce
1 (14 1/2 ounce) can low sodium chicken broth
3/4 teaspoon oregano
3/4 teaspoon thyme
1 small bay leaf (or half of a large one)
1/8 teaspoon sugar (or a large pinch)
pepper, a few dashes
Worcestershire sauce, a few dashes
16 ounces mixed seafood

Steps:

  • Defrost seafood mix. Drain. Separate the squid from the rest of it.
  • Put olive oil in pot; heat over medium.
  • Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
  • Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
  • Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.

Nutrition Facts : Calories 142.3, Fat 8.9, SaturatedFat 1.3, Sodium 281.7, Carbohydrate 14.3, Fiber 2.7, Sugar 7.8, Protein 4

THAI SEAFOOD SOUP



Thai Seafood Soup image

Am amazing thai soup , bursting with flavour with every mouthful. It might seem rather compicated but it isn't really.

Provided by Wild Thyme Flour

Categories     Chowders

Time 42m

Yield 6 serving(s)

Number Of Ingredients 18

400 g king prawns, uncooked
500 g squid
2 liters water
2 tablespoons oil
1 small onion, finely chopped
3 teaspoons grated fresh ginger
3 garlic cloves, crushed
1 stalk fresh lemongrass, finely chopped
1/4 teaspoon turmeric
2 teaspoons sweet chili sauce
2 tablespoons oyster sauce
1/3 cup lime juice
4 dried kaffir lime leaves (optional)
1/2 teaspoon cumin seed
400 ml coconut milk
1 tablespoon raw sugar
300 g white fish fillets, chopped
1/4 cup fresh coriander, leafs

Steps:

  • Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
  • combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
  • Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
  • add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
  • Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.

Nutrition Facts : Calories 365.8, Fat 21.5, SaturatedFat 13.9, Cholesterol 312, Sodium 634.6, Carbohydrate 10.9, Fiber 0.4, Sugar 2.9, Protein 33

TOMATO SEAFOOD SOUP



Tomato Seafood Soup image

Make and share this Tomato Seafood Soup recipe from Food.com.

Provided by nikkid

Categories     One Dish Meal

Time 40m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tablespoon olive oil
14 ounces diced tomatoes, undrained
14 ounces spaghetti sauce
1 cup salsa
1 cup chicken broth
1/2 cup white wine
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces uncooked shrimp, thawed, peeled and deveined
6 ounces imitation crabmeat
6 1/2 ounces minced clams, undrained

Steps:

  • In large saucepan, saute onion, green pepper and garlic in olive oil until onion is tender.
  • Stir in the tomatoes,salsa, sauce, broth, wine and additional seasonings.
  • Bring to boil, cover and reduce heat to simmer for 20 minutes.
  • Add the shrimp, crab and clams. cover and simmer an additional 10 minutes or until shrimp is pink.

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