Belizean Seafood Soup

• vegetable oil↗1⁄2 cup
• flour↗1⁄4 cup
• onion↗1 cup

  diced

• tomato paste↗4 tablespoons
• coconut milk↗2 cups

  unsweetened

• fish stock↗3 cups
• thyme↗1 pinch
• garlic cloves↗5

  minced

• potato↗1 cup

  cubed

• cassava1 cup

  cubed

• green bell pepper1 cup

  deseeded, diced

• carrot↗1 cup

  diced

• seafood

  (as desired)

• lobster tail↗1

  with shell

• fish fillet1 lb

Step-by-step instructions

1. 1

   First heat oil in a heavy pot, add flour and stir constantly with a whisk until flour is copper in color.

2. 2

   Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown.

3. 3

   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.

4. 4

   Add potato, cassava, bell pepper and carrots and boil until vegetables are cooked.

5. 5

   Add lobster, fish, shrimp and conch and simmer until cooked.

6. 6

   While soup is boiling mix grated green plantain with coconut oil, salt and pepper. Form into little dumplings the size of a teaspoon.

7. 7

   Add dumplings along with ripe plantain to the soup and bring to a rapid boil for five minutes or until plantains are cooked.

8. 8

   Serve hot and enjoy.