Garifuna-Style Seafood Soup

Name: Garifuna-Style Seafood Soup
Yield: Serves 6
Ingredients: ½ lb. cooked lobster meat, cut into 1″ pieces; 4 cups coconut milk; 2 cups fish stock; 4 cloves garlic, finely chopped; 1½ tsp. ground cumin; ¼ cup canola oil; ½ lb. squid bodies, sliced into ¼″-thick rings; 1 lb. conch meat, pounded ¼″ thick and cut into 1″ pieces, or 1 lb. clam meat; Lime wedges, for serving; 1 lb. medium shrimp, peeled and deveined, tails left on; Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, finely chopped; 1 small green bell pepper, stemmed, seeded, and finely chopped; ½ lb. mussels, scrubbed and debearded; 1 tbsp. finely chopped fresh sage; 2 tbsp. finely chopped fresh oregano; ¼ cup packed basil leaves, thinly sliced; 1 tsp. sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

The Garifuna are descendants of West and Central Africans who now live in Belize, Honduras, Guatemala, Nicaragua, and Puerto Rico, where they’ve incorporated their local seafood into this alluring stew, filled with vegetables and herbs and fragrant with coconut milk.

Ingredients

¼ cup canola oil
1 small green bell pepper, stemmed, seeded, and finely chopped
1 small yellow oni

Pescatarian
Gluten-free
Soup

Method

Heat oil in an 8-qt. saucepan over medium-high. Cook bell pepper and onion, stirring occasionally, until golden, 6–8 minutes. Add oregano, sage, cumin, and garlic and cook until fragrant, 1–2 minutes. Add coconut milk, stock, basil, and sugar and bring to a boil. Reduce heat to medium and add conch and squid; cook, covered, until conch is tender, about 8 minutes. Stir in shrimp, lobster meat, a