Soup

Belizean Seafood Soup

 

From Linda Cicero’s Cook’s Corner Column

Soup

Belizean Seafood Soup

The seafood in this soup from coastal Belize can vary depending upon what is available in your market.

1/2 cup vegetable oil

1/4 cup flour

1 cup onion, diced

4 tablespoons tomato paste

2 cups unsweetened coconut milk

3 cups fish stock

Pinch of thyme

5 garlic cloves, minced

1 cup cubed potato

1 cup cubed cassava

1 cup diced green bell pepper

1 cup diced carrots

1 large lobster tail, with shell

1 pound fish fillets

1/2 pound shrimp, peeled and butterflied

1 pound conch, tenderized and cubed

1 green plantain, peeled and grated

1/2 cup coconut oil

1 half-ripe plantain, peeled and cut in small chunks

Salt and freshly ground pepper

Heat vegetable oil in a heavy pot. Add flour and whisk constantly until flour is copper in color. Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown. Add coconut milk, fish stock, thyme and garlic. Mix well, bring to a gentle boil, lower heat and let sauce simmer for 10 minutes.

Add potato, cassava, bell pepper and carrots. Boil until vegetables are cooked. Add lobster, fish, shrimp and conch; simmer until cooked.

While soup is cooking, mix grated plantain with coconut oil and salt and pepper to taste. Form into little dumplings the size of a teaspoon. Add dumplings along with half-ripe plantain to the soup and bring to a rapid boil for 5 minutes or until plantains are cooked. Makes 8 servings.

Per serving: 636 calories (61 percent from fat), 44 g fat (26.8 g saturated, 5.7 g monounsaturated), 117 mg cholesterol, 35 g protein, 28 g carbohydrates, 3.7 g fiber, 596 mg sodium.

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