Caribbean Seafood Soup

Ingredients

• 300 gcubed Irish potatoes
• 150 gcubed yam
• 190 gcubed carrots
• 480 mlcoconut milk
• 1Scotch bonnet pepper
• 830 mlwater, divided
• 1 smallonion, chopped
• 30 gchopped scallion
• 15 gchopped culantro (shado beni or bandania)
• 15 gchopped cilantro
• 1/2green bell pepper, chopped
• 1 small cantomato paste
• 225 graw crab legs, or precooked crab legs
• 480 mlmixed seafood (clams, shrimp, mussels, lobster or conch)
• 2 tablespoons (30 ml)coconut oil
• 250 gplain flour
• A pinchsalt, plus more to taste
• As neededwater for the dumplings

Instructions

1. 1

   Boil the water

   For the broth, bring the listed water to the boil in a deep, heavy-based pot.

2. 2

   Cook the vegetables

   Add the carrots, potatoes and yam, making sure they are covered with water. While they boil, start preparing the seafood.

3. 3

   Sauté the aromatics

   In a separate pot, heat the coconut oil over high heat. Add the onion, scallions, cilantro and culantro, and sauté for about 2 minutes.

4. 4

   Cook the seafood

   Add the mixed seafood and sauté for another 4 minutes, stirring often.

5. 5

   Add tomato paste

   Stir in the tomato paste and 120 ml water.

6. 6

   Boil raw crab

   If using raw crab legs, season them with green seasoning, cover them with water in a pot and boil for 10 minutes.

7. 7

   Add the crab

   Add the boiled crab to the seafood pot. If using precooked crab legs, the recipe says to add them directly to the soup instead.

8. 8

   Finish the seafood

   Lower the heat to medium and cook for 5 minutes, no more than 7 minutes.

9. 9

   Combine with broth

   Stir the cooked seafood into the pot of vegetables and broth.

10. 10

    Add coconut milk

    Pour in the coconut milk and stir. The method also calls for thyme, though no quantity is provided in the ingredient list.

11. 11

    Simmer the soup

    If using precooked crab legs, add them to the soup. Simmer for 5 minutes while you make the dumplings.

12. 12

    Mix dumpling dough

    In a medium bowl, combine the flour and a pinch of salt. Add water a little at a time until you have a smooth ball of dough.

13. 13

    Shape the dumplings

    Break off pieces of dough and roll them into dumplings.

14. 14

    Add dumplings

    Add the dumplings and Scotch bonnet pepper to the soup. The method also mentions pumpkin, which is not included in the ingredient list.

15. 15

    Season and simmer

    Add salt and pepper to taste, then simmer for another 10 minutes.

What is Caribbean seafood soup?

Caribbean seafood soups bring seafood together with vegetables, herbs and a seasoned broth for a substantial one-pot meal. This version pairs crab and mixed seafood with coconut milk, potatoes, yam and dumplings.

The recipe’s island-style character comes from the coconut milk, Scotch bonnet, culantro and scallion. Cooking the seafood separately before adding it to the broth gives you a chance to manage its cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 0g protein, 0g carbs, 0g fat.

The potatoes, yam, carrots and flour dumplings provide most of the carbohydrates, while coconut milk and coconut oil contribute much of the fat. Seafood and crab provide protein, though the supplied nutrition information reports protein as 0 g per serving. To balance the meal, serve a bowl with plenty of seafood and add a simple vegetable side if desired.

The vegetables and broth

Root vegetables: potatoes, yam and carrots form the hearty base. Cut them into similar-sized pieces so they cook at a comparable pace.

Coconut milk: stir it into the broth after the vegetables have started cooking. The recipe does not specify thyme in its ingredient list, although the method mentions adding it.

Cooking the seafood

Aromatics: onion, scallion, cilantro and culantro are sautéed briefly in coconut oil before the seafood goes in. Stir often during the seafood’s 4-minute sauté so it cooks evenly.

Crab: raw crab legs are boiled separately for 10 minutes before being added to the seafood pot. Precooked crab is added directly to the soup, as specified in the method.

Making the dumplings

Dough: add water gradually to the flour and salt until a smooth ball forms. Adding it in small amounts helps avoid dough that is too sticky to shape.

Shape: roll off small pieces by hand, then add them to the soup for the final simmer. The recipe does not give a set size, so aim for pieces that will cook through in the stated 10 minutes.

Checking the finish

Vegetables: they should be tender when pierced, but not falling apart. Keep the soup at a simmer rather than a hard boil once the coconut milk and seafood are in.

Seafood: follow the stated cooking times and avoid extending the seafood’s time in the pot unnecessarily. The dumplings should be cooked through before serving.

Timing and recipe notes

The listed total time is 70 minutes, including separate preparation of the broth, seafood and dumplings. The steps can overlap: start the seafood while the vegetables boil, then make the dumplings during the broth’s 5-minute simmer.

There are a few differences between the ingredient list and method: thyme, pumpkin, green seasoning and pepper to taste are mentioned only in the method. No amounts are given for them, so check what you have before cooking.

Serving the soup

Serve it hot in deep bowls, making sure each portion gets a mix of broth, vegetables, dumplings and seafood. Bread or a simple green salad can accompany it if you want something alongside.

Because the soup already includes root vegetables and dumplings, keep any side dish simple. This also makes it easier to portion the seafood evenly across the table.

Recipe notes & tips

• Cut the potatoes, yam and carrots into evenly sized cubes for more consistent cooking.
• Add water to the dumpling flour a little at a time so the dough does not become too wet.
• Stir the seafood often as it sautés to help it cook evenly.
• Keep the soup at a gentle simmer after adding the coconut milk.
• Check crab legs before cooking and use the raw or precooked method that matches what you bought.

Variations

• Seafood mix: use any combination listed in the recipe, such as shrimp, mussels and clams.
• Precooked crab: skip the separate 10-minute boil and add the crab to the soup as directed.
• Herb balance: adjust the proportions of cilantro and culantro to suit what is available.
• Scotch bonnet: serve the pepper whole for a milder broth, or break it open for more heat.
• Dumpling size: make smaller pieces for more dumplings in each bowl.

Common mistakes to avoid

• Adding too much dumpling water: add it gradually so the dough stays smooth and shapeable.
• Boiling the seafood for too long: follow the stated sauté and cooking times to avoid overcooking it.
• Skipping the stirring: stir the seafood regularly during its 4-minute sauté so it cooks evenly.
• Crowding the broth with oversized vegetables: cut the root vegetables into manageable, similar-sized cubes.
• Assuming every listed method ingredient is in the recipe: check for thyme, pumpkin, green seasoning and extra pepper, which are mentioned but not listed.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, stirring carefully so the seafood and dumplings do not break apart.

Frequently asked questions