Rooted in Garifuna tradition, this Honduran seafood coconut soup brings together the savory flavors of the ocean with the sweetness of coconut, corn, bell pepper, and plantains. This versatile recipe works perfectly with shrimp and white fish, but you can dress it up for special occasions with lobster tails or crab.
What is Honduran Seafood Coconut Soup?
Honduran seafood coconut soup is a Garifuna dish, drawing from African, Caribbean, and Indigenous Central American culinary traditions. It combines fresh seafood with staples like coconut and plantains. The Garifuna people, residing along the eastern coast of Central America, including Honduras, bring vibrant flavors to their cuisine, and this soup is a perfect representation.
While traditionally made with yuca (cassava), I use ripe plantains for a similar texture when cooking in Southern Ontario. You can adapt this recipe with any seafood you prefer, making it a great choice for both casual meals and special events.
Ingredients
Seafood Stock
- Shrimp shells
- Water
- Clam juice
- Curly parsley with stems
- Garlic clove
- Oil
- Whole black peppercorn
- Bay leaf
Seafood Soup
- Large raw shrimp, with shells and deveined
- White fish filets (e.g. tilapia, haddock, bass, snapper)
- Coconut milk
- Ripened, yellow plantain
- Sweet corn
- Tomato
- Yellow/white onion
- Red bell pepper
- Garlic cloves
- Cilantro
- Ground cumin
- Salt
- Ground paprika
Seafood Stock
Creating a homemade seafood stock elevates this coconut soup, enhancing the natural richness of the seafood and perfectly complementing the creamy coconut milk.
While some recipes use chicken bouillon, I prefer to let the seafood shine. The stock deepens the soup with briny, ocean-inspired flavors.
If all you have are shrimp shells, they work perfectly. You can also add fish bones or other shellfish scraps for an even richer, more complex stock.
How to make Honduran Seafood Coconut soup
1. Prepare the Seafood Stock
- Thaw seafood if frozen and separate shrimp shells from the meat.
- Fry shrimp shells, garlic, peppercorns, and bay leaf in oil for 3 minutes.
- Add water and clam juice, simmer for 20 minutes.
- Strain stock and set aside.
2. Cook the Soup
- Sauté onion, bell pepper, tomato, and garlic for 5 minutes.
- Stir in cumin, salt, and paprika.
- Add the seafood stock, coconut milk, corn, and plantains. Simmer for 10 minutes.
- Add shrimp and fish, cooking until shrimp turn pink (about 2 minutes).
- Add cilantro and remove from heat.
Serving Suggestions
Serve this seafood coconut soup with boiled green bananas (guineos), plain white rice, corn tortillas, or crispy plantain chips.
Seafood Tips
- Use fresh or frozen seafood. Thaw overnight if using frozen.
- Shrimp: Use large, raw shrimp with shells for the best flavor. Save the shells for the stock.
- White Fish: Economical and easy to use, white fish filets (e.g. tilapia, haddock, or bass) add a mild flavor.
- Special occasions: Elevate the dish with lobster tails, crab, or mussels. Add these at the same time as the shrimp and fish.
Pro Tips
- Avoid overcooking seafood: Once the shrimp turn pink, remove the soup from heat to prevent a rubbery texture.
- Coconut milk: Stir the coconut milk before use to combine the cream and water. Keep the soup at a low simmer after adding coconut milk to avoid curdling.
Why You’ll Love This Seafood Coconut Soup
This Honduran seafood coconut soup is quick, versatile, and bursting with rich, tropical flavors. You can keep it simple with shrimp and fish or make it more elaborate with lobster and crab.
