Seafood Caserole with Coconut Cream

Seafood Caserole With Coconut Cream Recipe

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Patricia Cubillas


Is a delicious Caserole ( we called Soup or Mariscada in Honduras)is from the North Coast of Honduras, is a very energetic meal, originated from The Garifunas.


★★★★★ 1 vote

6 to 8
20 Min
15 Min


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2 can(s)
coconut milk 13.5 oz. (400 ml) each can
4 c
water or chicken broth
1/2 c
chopped onion
1/2 c
chopped green or red bell pepper
1/2 c
chopped cilantro
1 Tbsp
chopped garlic
1 tsp
salt or add more if you want
1/4 tsp
black pepper
1 tsp
annatto powder condiment (optional)
2 Tbsp
corn starch
1 lb
mediun shrimp peeled
4 medium
crabs, clean and cut in half
1 lb
tilapia or other white fish, cut in cubes

How to Make Seafood Caserole with Coconut Cream


  • 1Mix the first 9 ingredients in a large pot, when start to boil, dissolve the cornstarch in 2 tablespoons of water,and add to the mix.Boil for 2 minutes.
  • 2Then add the crab, then the fish and finish with the shrimp,boil for 5 minutes, then serve in soup dishes.
  • 3You can serve rice and beans as a side.

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About Seafood Caserole with Coconut Cream

Course/Dish: Fish, Other Main Dishes
Other Tags: Quick & Easy, Healthy

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