Caldo de Bolas de Verde con Camarones
A hearty and flavorful soup featuring tender green plantain balls (bolas de verde) filled with succulent shrimp, simmered in a rich, aromatic broth. This dish is a comforting and classic representation of Ecuadorian coastal cuisine.
🧂 Ingredients
- 6 large Green plantains
- 1 lb Shrimp(peeled and deveined, reserve shells and heads for broth)
- 1/2 lb Yuca(peeled and cut into chunks)
- 1 medium Red onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1/2 green Bell pepper(finely chopped)
- 2 medium Tomatoes(diced)
- 1/2 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Achiote oil (annatto oil)
- 1 tsp Ground cumin
- to taste Salt
- to taste Black pepper
- 8 cups Water
- 2 tbsp Peanut butter (optional)(for thickening the broth)
👨🍳 Instructions
- 1
Prepare the shrimp broth: In a large pot, combine the shrimp shells and heads with 6 cups of water, half of the chopped red onion, and a clove of garlic. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and set aside.
- 2
Prepare the plantain balls: Peel the green plantains and cut them into large chunks. Boil them in salted water until very tender. Drain and mash them thoroughly. In a separate bowl, mix the mashed plantain with 1 tablespoon of achiote oil, salt, pepper, and half of the chopped cilantro. If the mixture is too sticky, add a little masa harina or cornstarch.
- 3
Prepare the filling: Finely chop the peeled and deveined shrimp. In a small bowl, mix the chopped shrimp with a little salt, pepper, and a drizzle of achiote oil.
- 4
Form the balls: Take a portion of the mashed plantain mixture, flatten it in your palm, place a small amount of the shrimp filling in the center, and carefully form it into a ball, ensuring the filling is enclosed.
💡 Tip: Moisten your hands with water to prevent sticking. - 5
Prepare the soup base: In a large pot, heat the remaining achiote oil over medium heat. Sauté the remaining chopped red onion, minced garlic, chopped bell pepper, and diced tomatoes until softened. Add cumin, salt, and pepper.
- 6
Combine and cook: Add the reserved shrimp broth and the remaining 2 cups of water to the pot with the sautéed vegetables. Bring to a simmer. If using peanut butter for thickening, whisk it with a little broth until smooth and stir it into the soup.
- 7
Cook the balls: Gently add the plantain balls to the simmering soup. Cook for about 20-25 minutes, or until the balls float to the surface and are cooked through. Add the yuca chunks during the last 10 minutes of cooking.
- 8
Finish and serve: Stir in the remaining chopped cilantro. Taste and adjust seasoning. Serve the soup hot, with the plantain balls and yuca, garnished with fresh cilantro.
💡 Tip: If you prefer whole shrimp in your balls, you can add a few raw shrimp to the soup during the last 5 minutes of cooking.
💡 Pro Tips
- ✓For a richer broth, you can add a fish head or bones to the shrimp shells and heads when making the broth.
- ✓If the plantain mixture is too wet, add a tablespoon of masa harina or cornstarch at a time until it reaches a workable consistency.
- ✓You can also add other vegetables like corn or peas to the soup.
- ✓For an extra kick, add a pinch of chili powder to the soup base.
🔄 Variations
- Add other seafood like mussels or clams to the soup.
- For a vegetarian version, omit the shrimp and fill the plantain balls with cheese or a vegetable mixture.