Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

5.0(7)

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.

by West Side Chef·published 2009-01-11

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Crab

Servings

(8–10)

Total time

1h 40m

prep 1h

Calories / serving

824 kcal

Ingredients (26)

serves

2 lbs crabcrab
4 tablespoons margarinemargarine
1 tomatoes (chopped)tomato
1 onion (chopped)onion
1 green pepper (chopped)
2 chicken bouillon cubeschicken
1 teaspoon spices
1/2 cup cilantrocilantro
1/4 cup parsleyparsley
waterwater
saltsalt
2 shrimp bouillon cubesshrimp-bouillon-cube
1 teaspoon Worcestershire sauceworcestershire
2 teaspoons achiote powder
3 chayotes
3 yucca root
4 plantainsplantain
1 lb shrimpshrimp
1 lb conchconch
1 lb fish (fillet of your choice)
2 cups coconut milkcoconut-milk
2 tablespoons sugarsugar
2 cups rice
limelime
avocado (optional)avocado
tortilla

Instructions (12 steps)

01Clean 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).
02Put crabs in large stock pot with the margarine.
03Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
04Mix and move the crabs.
05Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
06Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
07Peel 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.
08Peel 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.
09Wash 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.
10Let boil until vegetables cooked. When pataste ready add fish and shrimp.
11Add coconut milk, sugar and conch (If you have it!).
12Finally, 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.

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