Seafood Caserole with Coconut Cream

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Have you made this?

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 vote

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

How to Make Seafood Caserole with Coconut Cream

Step-by-Step

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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