Costa Rican seafood soup is a creamy preparation that combines shrimp, mixed seafood, and vegetables in a dairy base, with coconut milk and cilantro giving it a unique flavor.
It’s a very popular dish in Costa Rica’s coastal areas, ideal for enjoying fresh seafood from both the Pacific and the Caribbean.
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Costa Rican Seafood Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Costa Rican
Ingredients
- 2 tablespoons of olive oil
- 1/2 head of garlic, chopped
- 500 g of shrimp, shell on (about 1.1 lb)
- 300 g of mixed seafood (squid, clams, crab) (about 10.5 oz) (optional)
- 1/2 of onion, chopped
- 2 of tomatoes, chopped
- 1 tablespoon of paprika
- 2 of potatoes, cubed
- 1 can of evaporated milk
- 200 ml of heavy cream (about 3/4 cup)
- 200 ml of coconut milk (about 3/4 cup)
- to taste of fresh cilantro, chopped
- to taste of salt and pepper
Instructions
- Make the base, in a pot, heat the olive oil and brown half the garlic together with the shrimp shells.
- Sauté, add the onion and tomato, sautéing for a few minutes.
- Add broth, stir in water or fish broth and the paprika, letting it cook for about 10 minutes.
- Strain, strain the broth to remove the shells and solids.
- Cook the potatoes, add the cubed potatoes to the strained broth and cook until tender.
- Add the dairy, stir in the evaporated milk, heavy cream, and coconut milk, stirring constantly.
- Add the seafood, add the shrimp and mixed seafood, cooking until done.
- Season, season with salt and pepper to taste.
- Finish, let it boil briefly and add the chopped fresh cilantro before serving.
- Serve, serve hot.
Tips for getting it right
- Browning the shrimp shells before straining adds deeper flavor to the base broth.
- Adding the dairy gradually while stirring constantly keeps it from curdling.
- Not overcooking the seafood keeps it from turning rubbery.
- Fresh cilantro at the end is key to this soup’s characteristic flavor.
Traditional variations
- It’s made with different seafood depending on regional availability, from both the Pacific and the Caribbean.
- Some versions skip the coconut milk for a lighter preparation.
How to serve
Costa Rican seafood soup is served hot, in a deep bowl, as a main dish.
It’s a very popular dish in Costa Rica’s coastal areas, both Pacific and Caribbean.
Recommended sides
- Homemade bread
- White rice
Did you know?
The combination of coconut milk and seafood reflects the coastal and Caribbean influence on Costa Rican cuisine.
Browning the shrimp shells before straining is a key trick to achieving a much more flavorful base broth.
Frequently Asked Questions
Browning them before straining adds deeper, more concentrated flavor to the soup's base broth.
By adding it gradually and stirring constantly while incorporating it into the hot broth.
It adds a distinctive tropical touch, typical of Costa Rica's coastal preparations.
Yes, some versions skip the coconut milk for a lighter soup, though less characteristic.
