In a large pot, bring water to a boil and add a pinch of salt. Place the green and ripe plantains into the pot. Cook them for about 15–20 minutes or until they are tender when pierced with a fork. Drain and set aside.

In a large bowl or mortar and pestle, mash the cooked plantains while they are still warm. Add butter and salt to taste. Blend the green and ripe plantains together for a balance of sweetness and earthiness. Set aside.

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened and fragrant.

Stir in the chopped tomatoes, cumin, paprika, and chili flakes (if using). Cook for 5 minutes, allowing the tomatoes to break down and create a rich base.

Pour in the coconut milk and fish stock. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavours to meld.

While the soup simmers, clean and devein the shrimp and cut the fish fillets into bite sized pieces. If using crab, ensure it’s pre-cooked or cleaned.

Add the seafood to the simmering soup. Cook for 5–7 minutes or until the shrimp turn pink and opaque, and the fish is tender but not overcooked. Season with salt and pepper to taste

Stir in the chopped cilantro and adjust the seasoning if needed. Let the soup rest off the heat for 5 minutes to settle the flavours.

Divide the mashed plantains into four bowls. Pour the coconut seafood soup over the plantains, ensuring each bowl has an equal share of seafood and broth. Garnish with extra cilantro or a wedge of lime, if desired.