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Nicaraguan “Rundown” Seafood Soup

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Ingredients

Scale
  • 6 cups unsweetened coconut milk
  • 1 lb. conch meat, cut into 1?2-inch cubes
  • 6 cloves garlic, finely chopped
  • 2 large Cuban oregano leaves (available at garden nurseries) or 1 standard oregano sprig
  • 2 green bananas, peeled and each cut crosswise into 4 pieces
  • 1 green plantain, peeled and cut crosswise into 8 pieces
  • 1 yellow plantain, peeled and cut crosswise into 8 pieces
  • 1 medium cassava root, peeled and cut into 2-inch pieces
  • 1 medium malanga or taro root, peeled and cut into 2-inch pieces
  • 1 small yellow onion, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 2 (8-oz.) skinless king mackerel fillets, each cut into 8 pieces
  • 4 rock lobster or Maine lobster tails, halved lengthwise
  • Lime wedges, for serving

Instructions

  1. In a large Dutch oven, combine the coconut milk with 4 cups water and add the conch, garlic, oregano, bananas, both plantains, cassava, malanga, and onion. Season with salt and pepper and bring to a boil. Reduce the heat to a steady simmer and cook, stirring occasionally, until the liquid reduces and the vegetables are just tender, about 1 hour.
  2. Add the mackerel and lobster and cook until the seafood is tender, about 10 minutes. Remove the pot from the heat, season with salt and pepper, and serve with lime wedges.

Find it online: https://legenrecipes.com/recipe/nicaraguan-rundown-seafood-soup/