HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN
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
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
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Diana Sherry
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't amazing either.
Monique Labuschagne
[email protected]This soup was a lot of work to make, and it didn't taste that great. I won't be making it again.
Rajaji Gupta
[email protected]I followed the recipe exactly, but my soup turned out too salty. I think I'll use less salt next time.
Krazie Jedi
[email protected]This soup was a bit too bland for me. I think I'll add more spices next time.
Stephanie Harve
[email protected]I would highly recommend this soup to anyone who loves seafood and coconut milk.
Thameem Farhan
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the coconut milk gives it a touch of sweetness.
Brianna Keatts
[email protected]I love the unique flavor of this soup. The coconut milk and spices give it a really interesting and delicious taste.
suhel Khan
[email protected]This soup is a great way to use up leftover seafood. I had some shrimp and scallops that I needed to use up, and this soup was the perfect solution.
Ramzan Rafiq
[email protected]This was my first time making Honduran coconut seafood soup, and it turned out amazing! I will definitely be making it again.
Shakirat Temitope
[email protected]This soup is so flavorful and satisfying. I love the combination of the coconut milk, seafood, and spices.
Jawni Lilly
[email protected]I didn't have any coconut milk on hand, so I used heavy cream instead. It turned out great!
Mahbubur Rahman Sarker
[email protected]This soup was a bit too spicy for me, but my husband loved it. I think next time I'll use less chili peppers.
Carlvin Smith
[email protected]I love how easy this soup is to make. I was able to throw it together in about 30 minutes. It's also very affordable, which is a plus.
Ruby Hooper
[email protected]This soup was a hit at my dinner party! The coconut milk gave it a creamy and rich flavor, and the seafood was cooked perfectly. I will definitely be making this again.