(No Ratings Yet)
Loading...A coastal Honduran classic brimming with fish, shrimp, mussels, and scallops simmered in a fragrant coconut broth with yuca and green plantain. Roatán-style home cooking that turns simple pantry staples into a deeply satisfying bowl.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 30 gCarbs
- 3 gFiber
- 5 gSugar
- 36 gProtein
- 720 mgSodium
- 930 mgPotassium
- 170 mgCalcium
- 3.5 mgIron
- 38 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the mixed seafood
- 1 lb firm white fish fillets (snapper or grouper), cut into 1.5-inch chunks
- 1/2 lb large shrimp, peeled and deveined, tails on
- 1/2 lb fresh mussels, scrubbed and debearded
- 1/2 lb sea scallops, side muscle removed
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine sea salt
For the vegetables and aromatics
- 1 medium yuca (cassava), peeled and cut into 1-inch chunks
- 1 large green plantain, peeled and sliced into 1/2-inch rounds
- 1 red bell pepper, diced
- 1 small white onion, finely diced
- 4 garlic cloves, minced
- 2 Roma tomatoes, diced
- 2 tablespoons annatto (achiote) oil or 1 tablespoon achiote paste blended with 2 tablespoons neutral oil
For the coconut broth and finishing
- 4 cups low-sodium seafood or fish broth
- 1 can (13.5 oz) full-fat coconut milk, well shaken
- 2 dried bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh lime juice, plus wedges to serve
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Directions
- Bring a medium pot of lightly salted water to a boil, add the yuca chunks, and simmer for 12 to 15 minutes until just tender; add the plantain rounds during the last 5 minutes, then drain and set aside.
- Meanwhile, toss the fish, shrimp, mussels, and scallops with the lime juice and 1/2 teaspoon salt in a bowl; refrigerate while you build the broth.
- Heat the achiote oil in a large heavy pot or Dutch oven over medium heat until shimmering. Add the onion and cook for 3 minutes until translucent, then stir in the garlic and bell pepper and cook for another 2 minutes.
- Add the diced tomatoes, cumin, and oregano, and cook for 4 to 5 minutes until the tomatoes soften and release their juices. Pour in the seafood broth and bay leaves, bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes to concentrate the flavors.
- Stir in the coconut milk, drained yuca, and plantain rounds, and simmer gently for 5 minutes to heat through. Season with salt and black pepper to taste.
- Add the seasoned fish chunks first and simmer for 3 minutes, then add the shrimp, scallops, and mussels. Cover and cook for 3 to 4 minutes more, just until the shrimp turn pink, the scallops are opaque, and the mussel shells have opened wide.
- Discard any unopened mussels and the bay leaves. Stir in the fresh lime juice and most of the cilantro, taste once more for seasoning, and ladle into warm bowls.
- Finish each bowl with a generous sprinkle of remaining cilantro and serve immediately with lime wedges and warm tortillas or crusty bread on the side.
Cook’s Notes
- Do not overcook the seafood: add delicate items like fish and scallops last and pull the pot off the heat as soon as shrimp turn pink so everything stays tender.
- Achiote oil gives the broth its signature deep golden-red hue and a subtle earthy flavor; if you cannot find it, substitute smoked paprika blended into neutral oil for a similar color.
- Yuca contains a fibrous core that must be removed after boiling if it is still tough, so always test a piece with a fork before draining.
- Taste the broth before salting because seafood broth and mussels both contribute saltiness; adjust in small increments at the end.
- For a more authentic Bay Islands version, replace mussels with fresh conch when available, tenderizing the conch slices by gently pounding them before cooking.
