Place the seafood and coconut milk in a large saucepan. Season with salt to taste and cook over medium-high heat until the seafood is done, about 15-20 minutes.
6 cups coconut milk, ½ lb medium shrimp, ½ lb bacalao ~ salted codfish, ½ lb red snapper, salt
Strain the seafood and reserve the broth. Discard the bones and shells, if there are any. Set the seafood aside in a covered container for later.
For the Soup
While the seafood is cooking, prepare the plantain balls by peeling and shredding the plantains. Form the mix into 1 inch balls.
3 green plantains
In the same pot, you cooked the seafood in, sauté the crushed garlic, bell pepper, sweet peppers, and coriander with the oil until tender and aromatic.
3 cloves garlic, 3 sweet peppers, 1 green bell pepper, 3 sprigs coriander, 1½ tbsp achiote oil
Add the broth, cut vegetables, and plantain balls into the pot. If necessary, add more water to cover the vegetables. Cook over medium-high heat, stirring occasionally until the vegetables are starting to become tender.
1 lb batata ~ sweet potato, ½ lb calabaza ~ pumpkin, ½ lb yautía ~ taro root, 3 cups water
Add the seafood to the pot. Cook over medium-low heat for 10 more minutes.
Remove from heat and let cool before serving. Garnish with coriander leaves.
coriander leaves
Notes
Before serving, stir the soup well to prevent the coconut milk from separating.
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!