Oceanic Seafood Soup

Ingredients

In this Oceanic adaptation of Caldo queso, we replace the traditional Mexican ingredients with those commonly found in Oceanic cuisine. The original dish is transformed into a seafood-based soup, incorporating fresh fish, shrimp, scallops, and clams. The flavors are enhanced with the addition of coconut milk, lemongrass, and ginger, giving it a tropical twist. Tropical vegetables such as taro, yam, and plantains are used instead of the original Mexican ingredients, adding a unique touch to the dish. We alse have the original recipe for Caldo queso, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as snapper or grouper 500g (1.1 lb) fresh fish fillets, such as snapper or grouper
• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 200g (7 oz) scallops 200g (7 oz) scallops
• 500g (1.1 lb) clams, scrubbed and cleaned 500g (1.1 lb) clams, scrubbed and cleaned
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 1 taro root, peeled and diced 1 taro root, peeled and diced
• 1 yam, peeled and diced 1 yam, peeled and diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the lemongrass and ginger to the pot, and cook for another minute to release their flavors.
3. 3.
   Pour in the coconut milk and bring to a simmer.
4. 4.
   Add the taro, yam, and plantains to the pot, and cook until they start to soften.
5. 5.
   Add the fish fillets, shrimp, scallops, and clams to the pot. Cook until the seafood is cooked through and the clams have opened.
6. 6.
   Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalks and ginger slices from the soup.
8. 8.
   Serve the Oceanic Seafood Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets such as snapper or grouper for the best results. Make sure to remove any bones before adding them to the soup.

Tips & Tricks

• If you prefer a spicier soup, add a chopped chili pepper or a dash of hot sauce.
• Feel free to add other seafood such as mussels or squid to the soup for additional variety.
• Serve the soup with crusty bread or steamed rice for a more substantial meal.
• Adjust the seasoning according to your taste preferences by adding more fish sauce or lime juice.
• For a creamier texture, blend a small portion of the soup and stir it back into the pot before serving.

Serving advice

Serve the Oceanic Seafood Soup in individual bowls, garnished with fresh cilantro. Accompany it with a side of crusty bread or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables beautifully in each bowl before ladling the soup over them. Sprinkle some chopped cilantro on top for a pop of color.