Crab soup is a traditional broth from the country where shellfish consumption is very common.
This recipe highlights the use of crab, a very appreciated shellfish in Honduran cuisine due to its unique flavor and high protein value. Considered one of the most delicious dishes for its nutritional value, this soup represents the perfect fusion between the freshness of the sea and vibrant regional spices.
Crab Soup with a Special Touch
Ingredients
6 Fresh crabs
2 pounds of Fish head
1 can of Coconut milk
Sweet chile
Onion
Tomato
3 Whole garlic cloves
5 Sliced green mínimos
1 ½ pound of Sliced cassava
2 Diced carrots
Fino or castilla coriander
Pata or wide coriander
4 tablespoons of Shrimp broth
Achiote
Spices
Lard
Lemon
Hot chile
2 liters of Water
Preparation
Step 1 : Start by cleaning the fish heads, removing the gills and scales, then set aside in a large pot.
Step 2 : Add water and season with chili, tomato, onion, garlic, fino or Castilla cilantro, spices, and a little achiote, cooking until the heads are ready and set aside.
Step 3 : Next, clean the crabs, removing the hairs from the legs with a knife, taking out the claws, and scrubbing off the mud with an old toothbrush.
Step 4 : In the same pot where the soup will be prepared, sauté diced chili, tomato, and onion.
Step 5 : Once the sofrito is ready, add the coconut milk and strain the broth from the fish heads when the milk starts to boil.
Step 6 : Season with shrimp broth while boiling and add the cassava, adding the crabs when there is little left for the green plantains to be cooked.
Step 7 : When the crabs turn a reddish color, remove the pot from the heat.
Step 8 : Remove the meat from the fish heads and add it to the soup, then finely chop the fino cilantro and add it to the preparation.
If you enjoyed this recipe, don't miss the next one!
Join the WhatsApp Channel to get it instantly
Subscribe via email to get the newsletter
