Honduran Coconut Seafood Soup Sopa Catratcha De Mariscos Con Un Recipes

HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN

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.

SUPER EASY SEAFOOD SOUP OF NECESSITY

Steps:

• Defrost seafood mix. Drain. Separate the squid from the rest of it.
• Put olive oil in pot; heat over medium.
• Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
• Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
• Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.

SOPA DE MARISCOS (SEAFOOD SOUP)

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
• Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
• Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.