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Coconut Seafood Soup
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be substituted.
Servings
8
8
Cuisine Type
- asian
Menu Part
- Soup
Main Ingredient
- Seafood
- Vegetables
Chef Adolfo Garcia
RioMar
New Orleans
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be substituted.
Ingredients
18 oz. whole fish
Seasoned all-purpose flour, as needed
Oil, as needed
1 lobster, or 2 large blue crab
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 each whole allspice
1 thyme sprig
1 tbsp. Indian curry powder
1 bunch cilantro
2 tbsp. ginger
2 cloves garlic
3 cups coconut milk
1 yucca, peeled and diced
1 taro root, peeled and diced
1 sweet potato, peeled and diced
1 green plantain, peeled and diced
1 habanero pepper, whole
Steps
1. Lightly coat fish steaks with seasoned flour. Fry in hot oil.
2. Break down crustacean. Sear in hot pan. Separate the parts with meat and reserve all seafood.
3. In hot oil, combine onion and bell peppers for sofrito; saute until tender. Add allspice, thyme, curry powder, cilantro, ginger and garlic; saute 1 minute. Add coconut milk; bring to simmer. Add root vegetables, plantain and whole habanero. Simmer until thick and tender.
4. Add fish and crustacean to heat through. Serve at once.
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