Sopa Catratcha De Mariscos Con Un is a national favorite dish in Honduras. Seafood is cooked in coconut milk with subtle seasonings and cobs of maize (corn). You can use any kinds of seafood, but this recipe calls for shrimp, fish fillet, and conch meat.
Sopa Catratcha De Mariscos Con Un Recipe-
- 2 lb. fresh (or fresh frozen) medium-sized shrimp, shelled and deveined
- 1 lb. fresh (or fresh frozen) conch meat, shopped into small bite sized chunks
- 1 lb. fish fillet (any firm-fleshed fish will do), chopped into bite-sized chunks
- 4 tbsp. butter
- 1 tomato, cored and rough chopped
- 1 medium white or yellow onion, peeled and rough chopped
- 1 green bell pepper, cored, seeded, and rough chopped
- 2 chicken bouillon cubes
- 2 shrimp bouillon cubes
- 1 tsp. Spanish saffron
- 1 tsp. Cuban spice blend
- 1⁄2 cup chopped cilantro leaves
- 1⁄4 cup chopped parsley
- 1 tsp. Worcestershire sauce
- 2 tsp. achiote powder
- 3 fresh chayotes, peeled, cored and seeded, and chopped into bite-sized chunks
- 4 plantains, peeled and chopped into bite-sized chunks
- 4 cobs of corn, crosscut into 4 chunks each
- 2 cups coconut milk
- 2 tbsp. sugar
- tortillas, for serving
- fresh cooked rice, for serving (optional)
- Use a very large cooking pot, about half full of water, placed over high heat.
- Add into the pot the bullion cubes, green peppers, tomatoes, and onions, cilantro, parsley, Spanish saffron and Cuban spice. Add in some salt, not too much at this point, you will adjust the salt later.
- Add and stir in the Worcestershire Sauce, and the achiote powder.
- Add the chayotes into soup. Bring the soup back to a boil, then reduce heat to just a very lively simmer.
- Next, add in the plantains and the corn.
- Allow the soup to boil mildly until the vegetables are cooked tender, then add in the shrimp, conch, and fish.
- Now add in the coconut milk and sugar.
- Allow the soup to simmer for at least 20 minutes.Do a taste test, add salt to taste if necessary.
- You can serve your Sopa Catratcha De Mariscos Con Un with lime, avocado, rice. Traditionally it is served with tortillas on the side, and sometimes fresh cooked rice.
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