Belizean Seafood Soup
- 1/2 cup vegetable oil
- 1/4 cup flour
- 1 cup onion, diced
- 4 tablespoons tomato paste
- 2 cups coconut milk, unsweetened
- 3 cups fish stock
- 1 pinch thyme
- 5 garlic cloves, minced
- 1 cup potato, cubed
- 1 cup cassava, cubed
- 1 cup green bell pepper, deseeded, diced
- 1 cup carrot, diced
- seafood (as desired)
- 1 large lobster tail, with shell
- 1 lb fish fillet
- First heat oil in a heavy pot, add flour and stir constantly with a whisk until flour is copper in color.
- Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown.
- Add coconut milk, fish stock, thyme and garlic. Mix well, bring to a gentle boil, lower heat and let sauce simmer for ten minutes more.
- Add potato, cassava, bell pepper and carrots and boil until vegetables are cooked.
- Add lobster, fish, shrimp and conch and simmer until cooked.
- While soup is boiling mix grated green plantain with coconut oil, salt and pepper. Form into little dumplings the size of a teaspoon.
- Add dumplings along with ripe plantain to the soup and bring to a rapid boil for five minutes or until plantains are cooked.
- Serve hot and enjoy.
vegetable oil, flour, onion, tomato paste, coconut milk, fish stock, thyme, garlic, potato, cassava, green bell pepper, carrot, seafood, lobster, fish fillet
Taken from www.food.com/recipe/belizean-seafood-soup-484675 (may not work)