Panamanian Coconut Seafood Soup with Yuca and Plantain

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Sopa de Mariscos is a beloved coastal soup from Panama that brings together shrimp, white fish, and shellfish in a fragrant broth brightened with achiote, fresh culantro, and lime. Hearty chunks of yuca and green plantain give it body, while coconut milk lends a silky richness that tastes unmistakably of the Caribbean.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 55 gCarbs
• 6 gFiber
• 6 gSugar
• 32 gProtein
• 780 mgSodium
• 920 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Broth and Vegetables

• 2 tablespoons olive oil
• 1 tablespoon achiote paste
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 large ripe tomato, chopped (about 1 cup)
• 4 cups warm seafood or fish stock
• 1 cup canned full-fat coconut milk

For the Seafood and Finish

• 1 lb yuca, peeled and cut into 1-inch pieces (about 3 cups)
• 1 green (unripe) plantain, peeled and sliced 1/2-inch thick
• 8 oz skinless white fish fillet (corvina, snapper, or cod), cut into 1-inch chunks
• 8 oz large shrimp, peeled and deveined
• 8 oz fresh mussels, scrubbed and debearded (or cleaned squid rings)
• 1/4 cup fresh culantro leaves, chopped (or 1/3 cup cilantro)
• 1 teaspoon kosher salt, plus more to taste
• 1 lime, cut into wedges for serving

Directions

1. Heat the olive oil in a heavy 5-quart pot over medium heat. Add the achiote paste and stir for 30 seconds until fragrant and the oil turns deep orange-red.
2. Stir in the onion, bell pepper, garlic, and tomato with a pinch of salt. Cook, stirring often, for 6 to 8 minutes until the vegetables soften and the tomato breaks down into a thick sauce.
3. Pour in the warm seafood stock and the coconut milk, then add the yuca. Bring to a gentle boil, reduce the heat, and simmer uncovered for 12 to 15 minutes, until the yuca is just tender when pierced with a knife.
4. Add the sliced green plantain and continue to simmer for 5 minutes, until the plantain is beginning to soften but still holds its shape.
5. Lower the heat so the broth is barely steaming. Slide in the fish chunks, then the shrimp, and finally the mussels (or squid). Cover and cook for 3 to 4 minutes until the shrimp turn pink, the fish flakes, and the mussel shells open (discard any that stay closed).
6. Stir in the chopped culantro, taste for salt, and add more if needed. Give the soup a final gentle simmer for 1 minute so the herbs release their flavor.
7. Ladle the soup into deep bowls, distributing the seafood, yuca, and plantain evenly, then serve immediately with lime wedges and warm patacones or crusty bread on the side.

Cook’s Notes

• Culantro (also called recado or long coriander) is the classic herb here and gives an earthy, slightly pungent flavor that cilantro alone cannot match; look for it at Latin markets or substitute cilantro with a small handful of fresh parsley.
• Add the seafood in stages so the more delicate fish and shrimp go in last, staying tender and juicy instead of turning rubbery.
• Soak peeled yuca in salted cold water for 10 minutes if it tastes waxy or bitter, then drain before adding to the pot.
• Patacones (twice-fried green plantain slices) are the traditional accompaniment in Panama and add a crunchy contrast to the silky broth.
• For a thinner, brothier soup, use only 1/2 cup of the coconut milk; for the richest version, stir in an extra 1/4 cup at the very end off the heat.

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