Honduras cuisine?!
Answers: does anybody know how to make a caldo de mariscos con leche, agua or crema de coco?
Caldo de Mariscos
1 package of peppers morrones
2 spoonfuls of virgin extra olive oil
1 onion pricked in small pieces
3 cloves of garlic pricked in small pieces
1 mountain Chile pricked in small pieces
2 spoonfuls of flour
2 spoonfuls of tomato paste
2 cups of broth of seafood or clams
2 tins of 13,5 ounces of milk of the Coco
2 cups of broth of seafood or clams
1 great yellow Pope (Yuko gold) cut in 1/2 pieces of inch.
1 cup of habas you file congealed
3 pounds of mixed seafood (clams, mejillones, clean shrimps and vieiras)
Salt and pepper to 1/2
small cup of cilandro for garnish
Morrón passes the pepper through the mixer and separates. It warms up the olive oil to average fire in an iron pot. Add the onion, garlic and mountain Chile, and sofría by 2 minutes. Lower the fire and you add the flour. To untimed fire, it mixes the flour with the sofrito. Add the paste of tomato, puré of pepper and the broth. Raise to the fire and year the Coco milk. The celery adds and habas you file and lets boil. Soon, it lowers the fire and it cooks by 15 minutes to medium fire.
Add the clams and mejillones and cocínelos by approximately 5 minutes or until they are opened. Year the shrimps and vieiras and cook until they are opaque or by 2 minutes. Eliminate the clams and mejillones that did not open. To put salt and pepper to the pleasure. Adorn with the coriander.