Serves 6 to 8
- 3 cups Breadfruit, chopped (Substitution: Taro)
- 2 Tbsp Canola oil
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 clove Garlic, minced
- 2 cups Shrimp, shelled, deveined, chopped (or cooked whole) (do not discard shells*)
- 2 cups Fish, chopped (Opah, Monchong, Shutome, Tilapia, etc.)
- 1 cup Taro leaves, stems removed and chopped (Substitution: Spinach)
- 1 can Coconut milk (13.5 fl. Oz.)
- 2 cups Chicken broth, low sodium (add more if desired or if the soup is too thick)
- Herbs (optional)
- 1 tsp Black Pepper
1. In a large stockpot, sauté carrots, celery and garlic in canola oil.
2. Add shrimp shells and sauté until the shells turn red.
3. Add taro leaves and sauté, then add seafood and coconut milk, and broth.
4. Simmer for 5 minutes. Skim off scum from the surface.
5. Add breadfruit simmer for another 10 minutes. (If taro is used, the cooking time will be longer – up to 20 minutes or more depending on the type of taro used. Cook until the taro is soft.)
6. Remove shrimp shells before serving.
*Cooking with shells of shellfish adds a lot of flavor to the dish – sautéing in oil or cooked in a broth
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.