Coconut-Infused Honduran Seafood Medley (Sopa Catratcha)
Savor the vibrant flavors of Honduras with this delightful Coconut-Infused Seafood Medley, known locally as Sopa Catratcha. This hearty soup features an abundance of fresh seafood, including succulent crab, shrimp, and conch, all beautifully complemented by tender chunks of chayote, yucca, and plantains. The inclusion of rich coconut milk adds a creamy sweetness that sets this dish apart from other seafood soups. Taught to me by a dear friend during my travels in Honduras, this recipe brings not only comfort and warmth but also a taste of home. Perfect for gatherings or a comforting family meal, this soup is versatile enough to accommodate different types of seafood or vegetable swaps based on personal preference or availability. Serve it with a squeeze of fresh lime, creamy avocado slices, and warm tortillas for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
Crab
2 lbs (Cleaned, front and back, legs trimmed)
Margarine
4 tablespoons (Melted)
Tomato
1 (Chopped)
Onion
1 (Chopped)
Green Pepper
1 (Chopped)
Chicken Bouillon Cubes
2 (Cubes)
Spices
1 teaspoon (Your favorite blend)
Cilantro
1/2 cup (Chopped)
Parsley
1/4 cup (Chopped)
Water
Enough to fill pot 1/3 to 1/2 (Hot)
Salt
To taste (As desired)
Shrimp Bouillon Cubes
2 (Cubes)
Worcestershire Sauce
1 teaspoon (To season)
Achiote Powder
2 teaspoons (For color)
Chayotes
3 (Peeled, chunked)
Yucca Root
3 (Peeled, cut into rounds)
Plantains
4 (Sliced into 5 chunks each)
Shrimp
1 lb (Peeled and deveined)
Conch
1 lb (If available)
Fish (Fillet of Choice)
1 lb (Cut into suitable pieces)
Coconut Milk
2 cups (Canned or fresh)
Sugar
2 tablespoons (For sweetness)
Rice
2 cups (Cooked, to serve)
Lime
For garnish (Cut into wedges)
Avocado
Optional (Sliced, for serving)
Tortilla
As desired (For serving)
Instructions
1
Start by thoroughly cleaning the crabs: remove any hair and cut the tips of their legs. Next, make sure to whack each crab firmly with a rock or a hammer to enhance flavor absorption during cooking.
2
In a large stock pot, melt the margarine over low heat, then add the cleaned crabs. Stir in the chopped green peppers, tomatoes, onions, one chicken bouillon cube, cilantro, parsley, and a pinch of your favorite spices, ensuring everything is well mixed.
3
Slowly add hot water to the pot, filling it about one-third to one-half full. Season the mixture with salt and continue mixing to blend the ingredients.
4
Next, add the shrimp bouillon cube, the remaining chicken bouillon cube, Worcestershire sauce, and achiote powder for a vibrant color. Stir well.
5
Prepare the chayotes by peeling them, removing the seed from the center, and cutting them into slices and then chunks. Add them to the soup.
6
Peel the yucca roots and remove the hairy outer layer. Cut the yucca into round pieces and add these to the pot as well.
7
Wash the plantains and slice them into five pieces each, either with the skin on or peeled. Incorporate the plantains into the soup.
8
Bring the soup to a gentle boil, allowing the vegetables to cook until they're tender. Once the chayotes and yucca are ready, carefully add the filleted fish and shrimp to the pot.
9
Pour in the coconut milk and stir in the sugar, ensuring a harmonious blend of flavors. If you're using conch, add it now as well.
10
Allow the soup to simmer for at least 20 minutes without stirring once the coconut milk has been added. This helps the flavors meld beautifully.
11
When serving, garnish with lime wedges, optional avocado slices, and a side of cooked rice. Enjoy the soup accompanied by warm tortillas for an authentic touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa Catratcha?
Sopa Catratcha is a traditional Honduran seafood medley soup known for its rich, coconut-infused broth.
What types of seafood are in this recipe?
This recipe includes crab, shrimp, conch, and your choice of fish fillets.
How do I prepare the crabs for the soup?
Remove any hair, trim the leg tips, and firmly whack each crab with a rock or hammer to improve flavor absorption.
What vegetables are essential for Sopa Catratcha?
The main vegetables used are chayotes, yucca roots, and plantains.
How should I prepare the chayotes?
Peel the chayotes, remove the center seed, and cut them into chunks.
What is the best way to prep the yucca?
Peel the hairy outer layer and cut the root into round pieces.
Can I leave the skin on the plantains?
Yes, you can slice the plantains into five chunks each with either the skin on or peeled.
What gives the soup its vibrant color?
Achiote powder is used to provide the soup with its characteristic vibrant color.
When should I add the coconut milk?
Add the coconut milk after the vegetables are tender and you have added the fish and shrimp.
Why should I not stir the soup after adding coconut milk?
Simmering without stirring for 20 minutes allows the flavors to meld beautifully without breaking up the delicate seafood.
How long should the soup simmer after the coconut milk is added?
It should simmer for at least 20 minutes.
Is conch a mandatory ingredient?
No, conch is optional and can be added if available.
What type of bouillon is used in this recipe?
The recipe calls for both chicken and shrimp bouillon cubes to create a deep flavor profile.
How much water is needed for the broth?
Fill the large stock pot about one-third to one-half full with hot water.
What is the purpose of adding sugar to the soup?
Two tablespoons of sugar are added to create a harmonious blend and enhance the creamy sweetness of the coconut milk.
What herbs are used for seasoning?
Freshly chopped cilantro and parsley are used to flavor the broth.
Can I substitute the margarine?
Yes, you can substitute margarine with butter if preferred.
What should I serve as a side for this soup?
Sopa Catratcha is traditionally served with cooked rice and warm tortillas.
What garnishes are recommended?
Garnish the soup with fresh lime wedges and optional avocado slices.
When do I add the shrimp and fish?
Add the filleted fish and shrimp once the chayotes and yucca are tender.
What is the role of Worcestershire sauce in this recipe?
It is used as a seasoning to add depth and umami to the seafood base.
Do I need to peel the shrimp?
The recipe recommends using peeled and deveined shrimp.
How should I cut the fish fillets?
The fish should be cut into suitable, bite-sized pieces.
Is this soup spicy?
The base recipe is not spicy, but you can add your favorite spices or hot peppers to adjust the heat.
How many plantains are used?
The recipe calls for 4 plantains.
Can I use fresh coconut milk?
Yes, you can use either canned or fresh coconut milk.
What is the first step in the cooking process?
The first step is cleaning and prepping the crabs, then melting margarine to begin cooking them with aromatics.
How many bouillon cubes in total are used?
A total of 4 cubes are used: 2 chicken bouillon cubes and 2 shrimp bouillon cubes.
What type of pot should I use?
A large stock pot is necessary to accommodate the large amount of seafood and vegetables.
Is this a good dish for large gatherings?
Yes, it is a hearty and versatile soup perfect for families or special gatherings.