Honduras Seafood Soup
8 servings
90 minutes
Honduran seafood soup is a delightful dish embodying the rich culinary traditions of Latin American cuisine. Its roots trace back to the coastal areas of Honduras, where local fishermen used fresh seafood to create a nutritious and flavorful soup. It has a rich, exotic taste due to the combination of coconut milk, lime, and aromatic herbs like basil, oregano, and sage. The spiciness of chili and depth of cumin make it an ideal choice for lovers of bold flavors. Thick and hearty, this soup is served hot and is perfect for cozy family lunches or festive gatherings. Each sip transports you to the sunny shores of Honduras, where fresh seafood and fragrant spices create a true gastronomic delight.
1
Prepare the broth. Place salmon heads, celery, and one onion in three liters of water, bring to a boil and simmer for an hour on medium heat, skimming off the foam, then strain through a fine sieve.
- Salmon head: 2 pieces
- Celery stalk: 2 pieces
- Onion: 2 heads
2
In a very spacious saucepan, heat the oil and sauté the finely chopped onion, garlic, cumin, and chili pepper. Fry, stirring, for a few minutes until the onion becomes slightly golden.
- Olive oil: 20 ml
- Onion: 2 heads
- Garlic: 8 cloves
- Cumin: 3 g
- Green chili pepper: 2 pieces
3
Sprinkle the vegetables with sugar, sauté them for another minute, pour in the broth, coconut milk, and add finely chopped sage, basil, and oregano.
- Sugar: 1 tablespoon
- Coconut milk: 400 ml
- Sage: 20 g
- Basil: 20 g
- Oregano: 20 g
4
When the broth boils, add the crayfish to the saucepan and cook for three minutes, then add the squid, and after another three minutes add the shrimp and mussels, cooking for five minutes.
- Crayfish: 1 kg
- Baby squid: 400 g
- Large tail-on prawns: 1 kg
- Mussels: 500 g
5
Season the soup with lime juice and zest, salt to taste, and serve, remembering to place a dish for shells and shells on the table along with the soup bowls.
- Lime: 4 pieces
- Coarse sea salt: to taste