Try This Belizean Seafood Soup by Turtle Inn’s Chef Julian

by Carolee Chanona
seafood soup belize turtle inn 1

This bright and creamy seafood soup comes together in just a few easy steps! It’s a light, yet hearty stew full of flaky fish and tender shrimp. Throw together this simple meal when you’re craving something cozy, fresh, and satisfying! Fresh seafood and traditional Italian cooking come together at Turtle Inn’s flagship restaurant, Mare. Local fish is brought in daily from the fertile reefs just offshore and fresh vegetables are delivered from Turtle Inn’s organic garden. Try this Belizean Seafood Soup at home, thanks to Turtle Inn’s Chef Julian and his recipe!

seafood soup belize turtle inn 1

Belizean Seafood Soup by Chef Julian Chiac

This bright and creamy seafood soup comes together in just a few easy steps!…
Belize Cuisine Try This Belizean Seafood Soup by Turtle Inn’s Chef Julian Belizean Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 oz. wild caught shrimp
  • 4 oz. conch
  • 4 oz. snapper or hogfish
  • 4 oz. locally-sourced calamari (if available)
  • 4 tbsp. olive oil
  • 4 cloves garlic
  • 4 oz. tomato, diced
  • 6 oz. onions, diced
  • 8 oz. vegetable stock
  • 6 oz. seafood stock
  • 4 tbsp. basil
  • 1 tbsp. parsley
  • 6 oz. tomato sauce
  • 8 tbsp. white wine
  • salt and pepper to taste

Instructions

FOR THE SOUP

Heat a frying pan and add olive oil, when oil is hot add diced onions and garlic until brown. Next, add the diced tomato, pour wine and let it simmer for couple seconds before placing the fish fillet first, then add other seafood which takes more time for cooking like conch and calamari. Finally, add shrimp along with tomato sauce, fish stock and vegetables stock. Season well with salt and pepper and sprinkle fresh chiffonade basil and simmer for about three (3) more minutes.

FOR THE GARLIC BREAD

Slice bread of choice and paste with minced garlic in olive oil and place in oven until well toasted. We use our wood burning oven but convection oven also works.

Serve the seafood soup and accompany with garlic bread. Sprinkle with freshly chopped parsley.

 

All images courtesy Kevin Quischan/Turtle Inn.

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