A delightful twist on the traditional Honduran coconut seafood soup, offering a rich and creamy flavor with a simplified cooking process.
Prepare the seafood by cleaning and peeling the shrimp and cutting the fish fillets into chunks.
Using fresh seafood enhances the flavor of the soup.
In a large stock pot, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped tomatoes, onions, and green peppers to the pot and sauté until softened.
Stir frequently to prevent sticking.
Add the chicken bouillon cubes, cilantro, parsley, and water to the pot. Stir to combine.
Crush the bouillon cubes for easier mixing.
Bring the mixture to a boil, then reduce to a simmer.
Simmering allows the flavors to meld together.
Add the chayote, yucca root, and plantain to the pot. Cook until tender.
Cut the vegetables into uniform pieces for even cooking.
Stir in the shrimp bouillon cube, Worcestershire sauce, and sugar.
Taste and adjust seasoning as needed.
Add the shrimp and fish fillets to the pot and cook until the seafood is opaque.
Avoid overcooking the seafood to keep it tender.
Pour in the coconut milk and gently stir. Simmer for an additional 10 minutes.
Do not boil after adding the coconut milk to prevent curdling.
Serve the soup hot, garnished with lime wedges and avocado slices, alongside rice and tortillas.
Serve immediately for the best taste and texture.
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