Belizean Seafood Soup Recipes

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BELIZEAN SEAFOOD SOUP



Belizean Seafood Soup image

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

1/2 cup vegetable oil
1/4 cup flour
1 cup onion, diced
4 tablespoons tomato paste
2 cups coconut milk, unsweetened
3 cups fish stock
1 pinch thyme
5 garlic cloves, minced
1 cup potato, cubed
1 cup cassava, cubed
1 cup green bell pepper, deseeded, diced
1 cup carrot, diced
seafood (as desired)
1 large lobster tail, with shell
1 lb fish fillet

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

SPICY FISH SOUP



Spicy Fish Soup image

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  • Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

BELIZEAN FISH SERRE



Belizean Fish Serre image

Make and share this Belizean Fish Serre recipe from Food.com.

Provided by David04

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 slices bacon, cut into small pieces
2 lbs red snapper fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
32 ounces coconut milk, canned
3 leaves culantro, fresh
8 ounces cassava, sliced in small pieces (or Yucca)
1 plantain, sliced
1 carrot, sliced

Steps:

  • Wash and rinse the snapper.
  • Wash, clean and cut vegetables.
  • Place bacon into a saucepan over medium heat, pour in coconut milk.
  • Add the onion, seasonings, plantain and yucca.
  • Bring to a boil until vegetables are tender.
  • Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
  • Serve over rice.

Nutrition Facts : Calories 474.7, Fat 25.7, SaturatedFat 19.9, Cholesterol 57.1, Sodium 326.5, Carbohydrate 28.8, Fiber 3.9, Sugar 11.5, Protein 34.4

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

  • Rinse fish with lemon juice; drain.
  • Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
  • Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
  • Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

HUDUTU



Hudutu image

This origins of this seafood soup - seared fish, shrimp and conch quickly poached in a simple coconut broth - can be discerned by its elements. It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live. The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.

Provided by Francis Lam

Categories     soups and stews

Time 1h

Yield Serves 6-8

Number Of Ingredients 15

3 tablespoons dried oregano leaves
1 pound large shrimp, peeled
4 teaspoons ground cumin
Salt, to taste
Goya adobo seasoning, to taste (optional)
3/4 pound conch (or replace with more shrimp)
1 1/2 pounds red snapper (see note)
Vegetable oil, as needed
3 cloves garlic, minced
1/2 cup red or green bell pepper, finely chopped
1/3 cup chopped cilantro, lightly packed
5 cups coconut milk
1/2 cup sofrito (recipe here)
2 tablespoons chicken bouillon powder (see note)
Machuca, for serving (recipe here)

Steps:

  • Using a spice grinder, pulverize the oregano, and reserve ½ tablespoon of the powder for the soup. Season the shrimp with ½ teaspoon cumin, 1/3 of the oregano powder, salt to taste and a few pinches of adobo powder, if using. Pound the conch until tender with a mallet or the back of a knife, cut into bite-size pieces and season as you did the shrimp. Pat the snapper dry with paper towels, and season with 1/2 teaspoon cumin, the last third of the oregano powder, salt to taste and a few pinches of adobo powder, if using.
  • Heat 1/4 inch of oil in a large frying pan over medium-high heat, until lightly smoking. Carefully place the snapper pieces into the oil, working in batches if necessary. Turn heat up to high, and sear until richly browned, about 3 minutes. Flip and sear the other side, another 3 minutes or so. Remove the fish to a plate.
  • Heat 1 tablespoon of oil over medium heat in a large pot. Add the minced garlic, chopped peppers and cilantro and cook, stirring occasionally, until softened, about 5 minutes. Add the coconut milk, 5 cups water, sofrito, the remaining 2 1/2 teaspoons cumin, the reserved 1/2 tablespoon oregano powder and chicken bouillon. Bring this to a simmer over medium-high heat, stirring occasionally to keep the fat from separating. When it comes to a simmer, add the snapper, and turn the heat to high. When the liquid comes to a simmer again, add the shrimp. When it comes to a simmer again, add the conch, if using, and immediately turn off the heat. (The conch will cook quickly in the residual heat of the soup.) Season with salt to taste.
  • Divide immediately in shallow bowls to prevent the conch from overcooking, and serve with the machuca, which guests can spoon into their bowls as desired.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 40 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 28 grams, Sodium 969 milligrams, Sugar 0 grams, TransFat 0 grams

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