Caribbean Seafood Soup with Dumplings and Coconut Milk

I have always been a soup type of guy (except chicken soup, only have it when I'm sick) and fish/seafood soups and chowders are my favorite. This recipe of fish soup is not really a Cuban recipe, we really don't cook with coconut milk, it is more Afro-Caribbean and Central American. Nevertheless it is great, I realy love the flavor and texture that coconut milk adds so here is my version of this soup.





Ingredients
Vegetables and Seasonings

2 Lbs of potatoes, cubed ( you can also use canned potatoes)
1 1/2 Lbs of Yucca ( if not available in your area replace with  another root vegetable)
3 to 4 sliced carrots
Celery ( I don't really like it to much so I just used 1 stick of celery finely chopped)
Pumpkin Squash, cubed
1 onion  finely chopped (red or yellow)
1/2 cup of chopped scallions
1/2 cup (or more) chopped cilantro

 Green bell pepper ( I just put a small piece, for seasoning)
1 small can of tomato sauce or paste
2- 13.5 oz cans of coconut milk
2  tbsp of Complete seasoning ( If Badia complete seasoning is not available in your area, replace with a spice mix of your choice)
2 fish Boulion cubes
2 tbsp of fish sauce (if available)
2 cups of angel hair noodles or any other type you prefer

Seafood
2 lbs of crab legs
Fish- You can actually use the fish of your preference, I used fresh tilapia. I used about 5 filets.
Seafood mix- octopus, scallops,clams, squid, shrimp etc. You can buy these individually or most grocery stores  or fish markets carry carry frozen mixed seafood bags.

Dumplings

Dumplings are really easy to make:
2 cups of all-purpose flour
2 table spoons of cooking oil
pinch of salt
Water (as needed)



Mix all ingredients and knead until the dough is smooth and it bounces back when you poke it with your finger. Tear small chunks and roll in your hand in 1 1/2 inch pieces and then flatten and set aside.

Directions
In a large stock pot bring water to a boil, add the root vegetables, except the pumpkin squash and also add dumplings. Boil until all the veggies and dumplings are tender.
On a separate pot, add a bit of cooking oil, sautee the onions, scallions, and cilantro on high for about 2 minutes. Then add the seafood mix (scallops, octopus, squid, shrimp) and sautee for a about 4 minutes, stirring often.  Add the tomato sauce or paste and all the spices and 1/2 cup of water, lower heat to medium and cook 5 to 7 minutes. Remember seafood cooks very quickly.

Once this mix is well cooked, add the whole thing to the stock pot where the root vegetables have been boiling. As you add the seafood mix, stir well and then add the two cans of coconut milk.

 Add the crab legs and angel hair noodles to the stock pot and salt to your taste. Reduce the heat to medium and cook for about 20 to 25 minutes.




At this point you can add the pumpkin squash because it cooks very quickly.
You don't want to add it with all the other root veggies that take a substantially longer time to cook. Once the noodles are tender you are ready to enjoy this delicious soup.