Enjoying this recipe is a pleasure that few have had the opportunity to experience. Summer is the ideal time to savor this wonderful culinary preparation.
It has its roots 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 plantain cut into large pieces
2 Ripe plantains cut into large pieces
2 Green plantains cut into large pieces
2 Carrots cut into large pieces
2 cans of Coconut milk
5 liters of Water
1 Stick of margarine
1 tablespoon of Cumin
3 Crushed garlic cloves
1 Diced sweet chili
1 Diced onion
½ Fresh cilantro bunch
1 Shrimp bouillon
2 Celery stalks chopped into cubes
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 the water aside.
Step 3 : In another pot, pour 5 liters of water and add the cassava, bringing to a boil.
Step 4 : When the cassava is almost ready, add the carrots and boil until both vegetables are tender.
Step 5 : While the vegetables soften, melt a stick of butter in a pan and sauté the onion, garlic, sweet chili, celery, and cumin.
Step 6 : Set this mixture aside.
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 aromatics, coconut milk, and salt to taste.
Step 9 : Let everything simmer for about 20 more minutes.
Step 10 : Once the soup is ready, remove from heat and add chopped cilantro.
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