Seafood Caserole with Coconut Cream

Name: Seafood Caserole with Coconut Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 to 8
Ingredients: 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

Seafood Caserole With Coconut Cream Recipe

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By Patricia Cubillas
@patyluv

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6 to 8

Prep:

20 Min

Cook:

15 Min

Ingredients

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
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How to Make Seafood Caserole with Coconut Cream

Step-by-Step

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

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