Delighting in this recipe is a pleasure that few have had the opportunity to experience. Summer is the ideal time to enjoy this wonderful culinary creation.
Its roots lie in the rich culinary tradition of the Central American country, where the influence of the Caribbean Sea is present in every bite. Over the years, this recipe has evolved and represents the abundance and variety of seafood along the Honduran coast.
Seafood Soup
Ingredients
Mixed seafood
1 pound of Conch
1 pound of Fish
3 Crabs
½ pound of Clams
½ pound of Shrimp
½ Cassava
1 Green banana cut into large pieces
2 Ripe plantains cut into large pieces
2 Green plantains cut into large pieces
2 Large pieces of carrots
2 can_plural of Coconut milk
5 liters of Water
1 Bar of margarine
1 tablespoon of Cumin
3 Crushed garlic cloves
1 Diced sweet chili pepper
1 Diced onion
½ Small bunch of cilantro
1 Shrimp bouillon
2 Celery stalks chopped into small pieces
1 pinch of Salt
Preparation
Step 1 : In a pot, add the shrimp and boil until they change color.
Step 2 : Then, peel the shrimp and set aside the water.
Step 3 : In another pot, add 5 liters of water and the cassava, bringing to a boil.
Step 4 : When the cassava is almost cooked, add the carrots and simmer until both vegetables are tender.
Step 5 : While the vegetables soften, melt a bar of margarine in a skillet and sauté the onion, garlic, sweet chili, celery, and cumin.
Step 6 : Reserve this mixture.
Step 7 : In a separate container, beat the coconut milk and set aside.
Step 8 : When the cassava and carrots are tender, add the green plantain, ripe plantains, green plantains, mixed seafood, crabs, clams, fish, conch, shrimp, the sautéed mixture, coconut milk, and salt to taste.
Step 9 : Let everything cook for about 20 more minutes.
Step 10 : Once the soup is ready, remove from heat and add chopped cilantro.
