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


  • 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


  1. Mix 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.
  2. Then add the crab, then the fish and finish with the shrimp,boil for 5 minutes, then serve in soup dishes.
  3. You can serve rice and beans as a side.

Printable Recipe Card

About Seafood Caserole with Coconut Cream

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

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