Honduran Coconut Seafood Soup Sopa Catratcha De Mariscos Con Un
Immerse your taste buds in the vibrant flavors of Honduras with Sopa Catratcha de Mariscos con Un, a comforting coconut seafood soup that’s both hearty and irresistible. This traditional recipe brings together tender shrimp, delicate white fish, and briny mussels or clams, all simmered in a velvety coconut milk base infused with a medley of aromatic vegetables and warming spices like paprika and cumin. The addition of yuca, green plantains, and potatoes adds satisfying texture and a hint of sweetness, creating a perfectly balanced, one-pot dish. Finished with fresh cilantro and served with bright lime wedges, this soup is a celebration of the Caribbean’s bold, tropical flavors. Whether you’re looking to escape to the tropics or simply enjoy a culinary adventure, this Honduran seafood soup will transport you straight to the sun-kissed shores of Central America!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 pound fish fillets (firm white fish like snapper or tilapia)
- 1 pound mussels or clams (scrubbed and cleaned)
- 4 cups coconut milk (unsweetened)
- 3 cups seafood or fish stock
- 2 cups yuca (cassava), peeled and cut into chunks
- 2 medium green plantains, peeled and sliced into rounds
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 1 large tomato, diced
- 1 cup cilantro, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime, cut into wedges (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
Stir in the diced tomato, paprika, cumin, salt, and black pepper. Cook for another 2 minutes to release the spices' flavors.
Pour in the seafood or fish stock and coconut milk. Stir to combine and bring to a gentle simmer.
Add the yuca, plantain slices, and diced potatoes to the pot. Cover and let simmer for about 20-25 minutes, or until the vegetables are tender.
Gently add the shrimp, fish fillets (cut into large pieces), and mussels or clams to the pot. Simmer for another 8-10 minutes, or until the seafood is fully cooked and the mussels or clams have opened. Discard any that do not open.
Stir in the chopped cilantro and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot with lime wedges on the side for squeezing over individual bowls. Enjoy this rich and flavorful taste of Honduras!
Nutrition Facts
Calories |
5764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 214.3 g | 1072% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 6079 mg | 264% | |
| Total Carbohydrate | 519.5 g | 189% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 119.4 g | ||
| Protein | 346.9 g | 694% | |
| Vitamin D | 43.0 mcg | 215% | |
| Calcium | 1067 mg | 82% | |
| Iron | 67.6 mg | 376% | |
| Potassium | 13333 mg | 284% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
