Seafood soup with coconut milk. The more seafood you add to the soup, the better. But by adding the magical touch of coconut milk, this recipe becomes unique in flavor and aroma.
Ready to embark on this delicious culinary adventure together? We hope you enjoy it as much as we do preparing this recipe!
Seafood Soup with Coconut Milk
Ingredients
1 pound of Corvina fillet
½ pound of Shrimp
½ pound of Conch shells
½ pound of Clams
¼ pound of Longorón
1 Onion
2 Tomatoes
2 Sweet peppers
2 Cilantro leaves
1 pound of Tuca
1½ pound of Ñame
½ Otoe
¼ teaspoon of Oregano
1 cup of Coconut milk
1 Lemon
5 cups of Fish broth
1 pinch of Salt
Preparation
Step 1 : The whole fish is cleaned and the fillets are cut, reserving the tail, head, and bones to later prepare the fish stock.
Step 2 : The fillets are cut into strips, seasoned with salt and lemon juice, and fried in a skillet, then set aside.
Step 3 : In the same skillet, sauté the seafood remnants along with onion, tomatoes, peppers, and cilantro for about 10 minutes.
Step 4 : Then add the coconut milk and cook for another 10 minutes.
Step 5 : In a pot, boil the reserved fish head, tail, and bones, adding salt, garlic, onion, and cilantro to taste, cooking over high heat for 5 minutes.
Step 6 : Once the fish stock is ready, add it to the seafood along with Ñame, yuca, chopped Otoe, oregano, and the fried fish.
Step 7 : Let it cook covered over low heat for approximately 24 minutes.
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