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Sopa Catratcha de Mariscos con Un is a dish that captures the heart and soul of Honduran coastal cuisine.
This rich and flavourful soup is a celebration of the country’s bountiful oceans and tropical landscapes, blending fresh seafood with the creamy sweetness of coconut milk.
Often served during festive occasions or family gatherings, this soup isn’t just a meal, it’s a culinary experience that reflects the warmth and hospitality of Honduras.
Each bowl is brimming with vibrant flavours and cultural pride, making it a must try for anyone seeking an authentic taste of the region.
What Is Sopa Catratcha de Mariscos con Un?
Sopa Catratcha de Mariscos con Un is a traditional seafood soup made with a creamy coconut milk base.
It’s a dish that highlights the fresh seafood found along Honduras’ Caribbean coast, including shrimp, fish, crab, and even lobster, depending on the season and availability.
The soup is typically enriched with green plantains, yucca, and aromatic spices, creating a hearty and satisfying dish that’s as comforting as it is flavourful.
This soup is not only known for its rich, velvety texture but also for its ability to bring people together. It’s a centrepiece at family dinners and celebrations, often served with a side of white rice or warm tortillas.
The name “Catratcha” reflects its deep roots in Honduran culture, embodying the traditions and flavours that define the country’s cuisine.
Ingredients and Taste
The key to Sopa Catratcha de Mariscos con Un lies in its fresh ingredients and harmonious blend of flavours. The base is made by simmering coconut milk with onions, garlic, and cilantro, creating a fragrant and creamy foundation.
Fresh seafood is then added, imparting briny notes that perfectly complement the natural sweetness of the coconut milk.
Green plantains and yucca are included for their starchy, slightly earthy flavours, which help to thicken the soup and provide a hearty texture.
The taste is a delicate balance of sweet and savoury, with a touch of heat from chili peppers or hot sauce often added for depth.
The seafood brings a tender, juicy element to the dish, while the coconut milk gives it a luxurious creaminess.
Aromatic herbs like cilantro and culantro enhance the soup’s freshness, making each spoonful an explosion of tropical flavours.
A Taste of History
Sopa Catratcha de Mariscos con Un is a dish deeply rooted in the cultural and geographic identity of Honduras. Its origins can be traced to the GarÃfuna people, Afro Caribbean descendants who brought their culinary traditions to the region.
The use of coconut milk, seafood, and plantains reflects their influence, merging African, indigenous, and Caribbean flavours into a dish that is uniquely Honduran.
Over time, the recipe has become a beloved staple across the country, adapting to local ingredients and personal preferences.
Its preparation is often a communal effort, symbolizing the strong emphasis on family and community in Honduran culture.
Today, Sopa Catratcha de Mariscos con Un stands as a testament to the country’s rich culinary heritage, offering a taste of Honduras that is as warm and inviting as the people themselves.
Sopa Catratcha de Mariscos con Coco Recipe
Serves:Â 4 people
Ingredients:
For the broth:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon achiote powder (or paprika)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups fish or seafood stock
- 1 can (14 oz) coconut milk
For the seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb mussels or clams, cleaned
- 1 lb white fish fillet (e.g., snapper or cod), cut into chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
For the vegetables:
- 2 green plantains, peeled and sliced into rounds
- 2 medium potatoes, peeled and cubed
- 1 ear of corn, cut into 4 pieces
Garnishes and accompaniments:
- Fresh cilantro, chopped
- Lime wedges
- Steamed white rice (optional)
- Warm tortillas (optional)
Directions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until fragrant and softened. Stir in the achiote powder, ground cumin, and oregano, cooking for an additional minute to bloom the spices.
Pour the fish or seafood stock into the pot, stirring to combine with the sautéed vegetables and spices. Bring the mixture to a gentle boil, then reduce the heat to medium low. Stir in the coconut milk, ensuring it blends smoothly with the broth.
Add the sliced plantains, cubed potatoes, and corn pieces to the broth. Cover the pot and let the vegetables simmer for 15-20 minutes, or until they are tender but not falling apart.
While the vegetables cook, season the shrimp, mussels (or clams), and fish fillet pieces with salt and black pepper. Set them aside to allow the seasoning to penetrate.
Once the vegetables are nearly done, gently add the seasoned seafood to the pot. Start with the fish chunks, followed by the shrimp and mussels. Cover the pot and simmer for 5-7 minutes, or until the seafood is cooked through. The mussels or clams should open during this process; discard any that remain closed.
Taste the broth and adjust seasoning as needed with additional salt or a squeeze of lime juice for brightness.
To ensure an authentic touch, garnish the soup with freshly chopped cilantro. If desired, serve with steamed white rice or warm tortillas on the side for dipping and balancing the rich flavours.
For an elegant presentation, ladle the soup into deep bowls, ensuring a mix of vegetables and seafood in each serving. Place a wedge of lime on the side and encourage diners to squeeze it over their soup for an extra layer of flavour.
Enjoy the soup while hot, savouring the creamy, aromatic coconut broth that blends harmoniously with the delicate seafood. This dish pairs beautifully with a refreshing drink, such as fresh tamarind juice or agua de horchata.
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