Best Honduran Coconut Seafood Soup Sopa Catratcha De Mariscos Con Un Recipes

Super Easy Seafood Soup of Necessity image

Provided by Debbie R.

Time 38m

Yield 5 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion
2 garlic cloves
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) can no-salt tomato sauce
1 (14 1/2 ounce) can low sodium chicken broth
3/4 teaspoon oregano
3/4 teaspoon thyme
1 small bay leaf (or half of a large one)
1/8 teaspoon sugar (or a large pinch)
pepper, a few dashes
Worcestershire sauce, a few dashes
16 ounces mixed seafood

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.

Nutrition Facts : Calories 142.3, Fat 8.9, SaturatedFat 1.3, Sodium 281.7, Carbohydrate 14.3, Fiber 2.7, Sugar 7.8, Protein 4

Rich's Sopa De Mariscos (Mexican Seafood Soup) image

Provided by lecole54

Categories Chowders

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup onion, chopped
2 medium tomatoes, peeled, seeded and chopped
2 anaheim chilies, seeded, deveined and cut into strips
1 jalapeno pepper, seeded, and deveined and minced
2 medium potatoes, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1 teaspoon cumin seed
1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
1/3 cup cilantro, chopped
1 teaspoon oregano
6 tablespoons lime juice (about 1-1/2 limes)
4 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
1 tablespoon olive oil
water

Steps:

With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un image

Provided by West Side Chef

Categories Crab

Time 1h40m

Yield 2 gallons, 8-10 serving(s)

Number Of Ingredients 26

2 lbs crab
4 tablespoons margarine
1 tomatoes (chopped)
1 onion (chopped)
1 green pepper (chopped)
2 chicken bouillon cubes
1 teaspoon spices
1/2 cup cilantro
1/4 cup parsley
water
salt
2 shrimp bouillon cubes
1 teaspoon Worcestershire sauce
2 teaspoons achiote powder
3 chayotes
3 yucca root
4 plantains
1 lb shrimp
1 lb conch
1 lb fish (fillet of your choice)
2 cups coconut milk
2 tablespoons sugar
2 cups rice
lime
avocado (optional)
tortilla

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.