Melanesian Seafood Soup

Ingredients

While the original Honduran Sopa Catratcha de Mariscos is known for its bold flavors and use of local ingredients like plantains and yuca, the Melanesian adaptation focuses on incorporating traditional spices and flavors from the region. The use of turmeric, ginger, and lemongrass gives the soup a distinct Melanesian twist, while still highlighting the freshness of the seafood. We alse have the original recipe for Sopa catratcha de mariscos con un, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, mussels) 500g (1.1 lb) mixed seafood (shrimp, fish, mussels)
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon grated turmeric 1 tablespoon grated turmeric
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and turmeric. Sauté until fragrant.
2. 2.
   Add the lemongrass stalks, coconut milk, and broth to the pot. Bring to a simmer and let it cook for 10 minutes to infuse the flavors.
3. 3.
   Add the mixed seafood and diced tomatoes to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
4. 4.
   Stir in the lime juice and season with salt and pepper to taste.
5. 5.
   Remove the lemongrass stalks from the soup.
6. 6.
   Serve the Melanesian Seafood Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the soup.

Tips & Tricks

• If you prefer a spicier soup, add a chopped chili pepper or a dash of hot sauce.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the soup with a side of crusty bread or steamed rice for a more substantial meal.
• For an extra burst of freshness, squeeze some additional lime juice over the soup just before serving.
• If you can't find fresh turmeric, you can substitute it with 1 teaspoon of ground turmeric.

Serving advice

Serve the Melanesian 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, sprinkle some finely chopped fresh herbs, such as cilantro or parsley, on top of the soup. Serve it in colorful ceramic bowls to showcase the vibrant colors of the seafood and broth.