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  • CARIBBEAN SEAFOOD SOUP by homemade Zagat
  • CARIBBEAN SEAFOOD SOUP by homemade Zagat




For Soup Broth
2 cups cubed potatoes
1 cup cubed yam
1 1/2 cups cubed carrots
2 cups coconut milk
1 scotch bonnet pepper
3 1/2 cups of water
For Dumplings
2 cups all purpose flour
A pinch of salt
Water as needed
For Seafood
1 small onion, chopped
1/2 cup chopped scallion
1/4 cup chopped culantro
1/4 cup chopped cilantro
1/2 green bell pepper, chopped
1 small can tomato paste
1/2 lb raw crab legs (or precooked crab legs)
Approx 2 cups mixed seafood (clams, shrimp, mussels, lobster)
2 tablespoons coconut oil
1/2 cup water


For Broth
In a heavy bottom , deep dutch pot bring water to boil
Add carrots, potatoes, and yam to boil (make sure water is covering vegetables (While vegetables are boiling start seafood section)
While adding seafood to broth, stir well
Add coconut milk and thyme and stir
If using cooked crab legs, add to dish
Leave to simmer for 5 minutes (while simmering make dumplings)
Add dumplings, scotch bonnet pepper and pumpkin to the dish
Add salt, and pepper to taste
Simmer for another 10 minutes
Serve with bread and sour cream

For Seafood
If using raw crab legs: Season crab legs with green seasoning and cover in a pot with water and boil for 10 minutes.
In a separate pot add coconut oil and saute onions, scallions, cilantro and culantro on high for about 2 mintues
Add seafood mix to pot and saute another 4 minutes (make sure you stir often)
Add tomato paste and water
Add boiled crab to pot
Lower heat to medium and cook for 5 (no more than 7) minutes
Add cooked seafood to broth (Broth step 3)

For Dumplings
In a medium bowl, combine flour and salt
Add enough water to make a smooth ball (add a little at a time)
Once ball is formed, break off pieces of flour mixture and roll into dumplings
Add dumplings to broth and seafood pot (Broth step 7)

Recipe by Home Made Zagat. See recipe here.