Ingredients Weight Measure
Olive oil 1/2 cup
Onions, diced 2 cups
Celery, diced 1 cup
Carrots, diced 1 cup
Bay leaves 4 ea.
Chili powder 3 Tbsp.
Cumin powder 2 Tbsp.
Garlic, chopped 1/4 cup
Tomato paste 6 oz.
Annatto seed paste 4 Tbsp.
Light brown sugar 4 Tbsp.
Water 3 qts.
White beans, cooked, drained 2 qts.
Tilapia, skinned, cubed 1-1/2 lbs.
Raw shrimp, 21-25 count, peeled, deveined 1-1/2 lbs.
Crabmeat 1/2 lb.
TABASCO® brand Original Red Sauce 6 oz.
Coconut milk 14 oz.
Kosher salt to taste
Black pepper to taste
Whole sourdough bread 12 ea.
Boniato chips* 36 ea.
Chives 4 Tbsp.


  1. Heat olive oil and add onions, celery and carrots; sauté until onions are translucent. Add bay leaves, chili powder and cumin powder, and continue sautéing for an additional 5 minutes. Add chopped garlic, tomato paste, annatto paste and brown sugar; mix well using a wooden spoon and allow to cook for 3 minutes. Add water and bring to a boil; lower heat. Add cooked white beans and simmer 10 minutes. Add tilapia fish cubes and shrimp; simmer for 5 minutes. Stir in crabmeat, TABASCO® Sauce and coconut milk and season with salt and pepper to taste.
  2. For each serving, hollow whole sourdough bread into the form of a bowl and gently pour in soup. Garnish with 3 boniato chips and 1 tsp. chives.

Yield: 12 servings

*To make boniato chips: Thinly slice boniato into chips. Place in hot oil and fry to a golden brown.