Hudutu
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons dried oregano leaves
- 1pound large shrimp, peeled
- 4teaspoons ground cumin
- Salt, to taste
- Goya adobo seasoning, to taste (optional)
- ¾pound conch (or replace with more shrimp)
- 1½pounds red snapper (see note)
- Vegetable oil, as needed
- 3cloves garlic, minced
- ½cup red or green bell pepper, finely chopped
- ⅓cup chopped cilantro, lightly packed
- 5cups coconut milk
- ½cup sofrito (recipe here)
- 2tablespoons chicken bouillon powder (see note)
- Machuca, for serving (recipe here)
Nutritional analysis per serving (8 servings)
564 calories; 40 grams fat; 28 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a spice grinder, pulverize the oregano, and reserve ½ tablespoon of the powder for the soup. Season the shrimp with ½ teaspoon cumin, ⅓ of the oregano powder, salt to taste and a few pinches of adobo powder, if using. Pound the conch until tender with a mallet or the back of a knife, cut into bite-size pieces and season as you did the shrimp. Pat the snapper dry with paper towels, and season with ½ teaspoon cumin, the last third of the oregano powder, salt to taste and a few pinches of adobo powder, if using.
- Step 2
Heat ¼ inch of oil in a large frying pan over medium-high heat, until lightly smoking. Carefully place the snapper pieces into the oil, working in batches if necessary. Turn heat up to high, and sear until richly browned, about 3 minutes. Flip and sear the other side, another 3 minutes or so. Remove the fish to a plate.
- Step 3
Heat 1 tablespoon of oil over medium heat in a large pot. Add the minced garlic, chopped peppers and cilantro and cook, stirring occasionally, until softened, about 5 minutes. Add the coconut milk, 5 cups water, sofrito, the remaining 2½ teaspoons cumin, the reserved ½ tablespoon oregano powder and chicken bouillon. Bring this to a simmer over medium-high heat, stirring occasionally to keep the fat from separating. When it comes to a simmer, add the snapper, and turn the heat to high. When the liquid comes to a simmer again, add the shrimp. When it comes to a simmer again, add the conch, if using, and immediately turn off the heat. (The conch will cook quickly in the residual heat of the soup.) Season with salt to taste.
- Step 4
Divide immediately in shallow bowls to prevent the conch from overcooking, and serve with the machuca, which guests can spoon into their bowls as desired.
- Cut the snapper into thick steaks across the bone for juicier, more flavorful meat or into fillets for neater servings. For the sofrito, you may substitute a store-bought cilantro seasoning called recaito. For the bouillon, whether it’s in powder or cubes, use enough to make 6 cups of liquid bouillon as directed on the package.
Private Notes
Comments
This stew is homely and exquisite. So good, husband ate all the cod in this dish that he had sworn never to eat again in previous iteration. The difference: the lovely Carib flavor. I used frozen cod tonight because it was on hand and we are moving and cleaning out the refrigerator. I did make sofrito from scratch and noted the two layers of Trinity in this dish: first in the bell pepper cilantro garlic sauté and secondly in the sofrito. I served this with white rice. It was quite heavenly.
Very delicious soup. I was excited to see this recipe because I used to own property near a Garifuna village in Belize. I substituted cod and halibut for some of the red snapper as it is hard to find in the NW. I also used a more traditional homemade tomato base sofrito because my husband is not too keen on cilantro. Had to make the adobo from scratch too because it is not available near me. Thanks for a delish recipe.
No, this is all wrong. First, culantro, not oregano. Second, no fake ‘bouillons’ of any kind. Then, boiled root veg, like yam, cocoa, etc. These serve to thicken the broth.
This was a delicious recipe and it inspired me to learn more about the Garifuna. I changed a couple of things: I didn't use conch because we don't really have access to it; I used red tilapia instead of red snapper bc I couldn't find any at the fish market; I added a bit more adobo, oregano, and cumin than the recipe called for; and I added smoked paprika and crushed red pepper for a bit more spice. The flavors got more complex when we ate it as leftovers as well.
Divine! I also added chunks of sweet potato, yucca, and ripe plantain. Used tilapia and salmon. Huge hit with my family! Will make again and again.
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