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.

CHINESE SEAFOOD SOUP

Steps:

• In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
• Add cabbage & 1/4 of the chicken stock.
• Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
• Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
• Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
• Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
• Sprinkle with scallions.

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.

THAI SEAFOOD SOUP

Steps:

• Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
• combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
• Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
• add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
• Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.

TOMATO SEAFOOD SOUP

Steps:

• In large saucepan, saute onion, green pepper and garlic in olive oil until onion is tender.
• Stir in the tomatoes,salsa, sauce, broth, wine and additional seasonings.
• Bring to boil, cover and reduce heat to simmer for 20 minutes.
• Add the shrimp, crab and clams. cover and simmer an additional 10 minutes or until shrimp is pink.