BELIZEAN SEAFOOD SOUP
This is a hearty soup that is always found in the kitchen of a coastal Belizen fishing village at least three times per week. Its easy to make and comes out great!
Provided by rebrown16
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- First heat oil in a heavy pot, add flour and stir constantly with a whisk until flour is copper in color.
- Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown.
- Add coconut milk, fish stock, thyme and garlic. Mix well, bring to a gentle boil, lower heat and let sauce simmer for ten minutes more.
- Add potato, cassava, bell pepper and carrots and boil until vegetables are cooked.
- Add lobster, fish, shrimp and conch and simmer until cooked.
- While soup is boiling mix grated green plantain with coconut oil, salt and pepper. Form into little dumplings the size of a teaspoon.
- Add dumplings along with ripe plantain to the soup and bring to a rapid boil for five minutes or until plantains are cooked.
- Serve hot and enjoy.
Nutrition Facts : Calories 804, Fat 54.3, SaturatedFat 25.6, Cholesterol 64.1, Sodium 537.3, Carbohydrate 47.3, Fiber 4.9, Sugar 7.2, Protein 36.3
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