Sopa de Mariscos
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 300 g (10.5 oz)
- Shrimp, peeled — 300 g (10.5 oz)
- Clams or mussels — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Coconut milk — 240 ml (8 fl oz)
- Fish stock — 960 ml (32 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the chopped tomatoes and cook for 5–6 minutes until they break down.
- Add the fish stock and bring to a boil.
- Add the fish chunks and clams or mussels, and simmer for 5 minutes.
- Add the shrimp and coconut milk, and simmer gently for a further 4–5 minutes until everything is cooked through.
- Season with salt and pepper, and garnish with chopped coriander before serving.
Introduction: A rich, coconut-tinged seafood soup combining fish, shrimp and other shellfish, a celebrated coastal Panamanian dish.
Cultural Background: With productive coastlines on two oceans, Panama's seafood soups reflect the country's maritime abundance, this hearty combination of fish and shellfish making a satisfying, generous bowl.
Tips: Add the different seafood in stages according to how long each takes to cook, so nothing is overdone. Discard any clams or mussels that don't open during cooking.
Variations: Add crab meat for an even more generous seafood mix. Adjust the coconut milk quantity for a richer or lighter broth.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully, until warmed through.
FAQs:
Q: Can I use a mix of whatever seafood is available?
A: Yes, this soup is flexible and adapts well to different combinations of fresh, local seafood.
Q: Is coconut milk always used?
A: It's common along the Caribbean coast, though some regional versions use a simpler tomato-based broth without coconut.
- Firm white fish, cut into chunks — 300 g (10.5 oz)
- Shrimp, peeled — 300 g (10.5 oz)
- Clams or mussels — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Coconut milk — 240 ml (8 fl oz)
- Fish stock — 960 ml (32 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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