Honduran Seafood Soup
Soups • Latin American
Description
Honduran Seafood Soup
Ingredients
- Large tail-on shrimp 0 lbs
- Squid 15 oz
- Crayfish 0 lbs
- Salmon 2 pieces
- Mussels 20 oz
- Onion 2 heads
- Celery stalk 2 pieces
- Ground ancho chili pepper 2 pieces
- Garlic 8 cloves
- Lime 4 pieces
- Coconut Milk 15 fl oz
- Olive Oil 0 fl oz
- Basil 0 oz
- Sage 0 oz
- Oregano 0 oz
- Sugar 1 tablespoon
- Black Cumin (Cumin) 0 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.
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