Honduran Seafood Soup

Soups | Latin American cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Honduran Seafood Soup

Ingredients

Large tail-on shrimp - 2 lbs
Squid - 14.1 oz
Crayfish - 2 lbs
Salmon - 2 pieces
Mussels - 17.6 oz
Onion - 2 heads
Celery stalk - 2 pieces
Ground ancho chili pepper - 2 pieces
Garlic - 8 cloves
Lime - 4 pieces
Coconut Milk - 13 fl oz
Olive Oil - 0 fl oz
Basil - 0.7 oz
Sage - 0.7 oz
Oregano - 0.7 oz
Sugar - 1 tablespoon
Black Cumin (Cumin) - 0.1 oz
Flaky sea salt - to taste

Step by Step guide

Step 1

Prepare the broth. Combine salmon heads, celery, and one onion in three liters of water, bring to a boil, and simmer for one hour over medium heat, skimming off any foam. Then strain through a fine sieve.

Step 2

In a large saucepan, heat the oil and sauté the finely chopped onion, garlic, cumin, and chili pepper. Cook, stirring occasionally, for a few minutes until the onion becomes slightly golden.

Step 3

Sprinkle the vegetables with sugar, sauté them for another minute, then pour in the broth and coconut milk, and add finely chopped sage, basil, and oregano.

Step 4

When the broth comes to a boil, add the crayfish and cook for three minutes. Then, add the squid, and after another three minutes, add the shrimp and mussels, cooking for an additional five minutes.

Step 5

Season the soup with lime juice and zest, add salt to taste, and serve, remembering to place a bowl for shells and husks on the table along with the soup bowls.