4 tablespoons margarine
1 tomatoes ( chopped)
1 onion ( chopped)
1 green pepper ( chopped)
2 chicken bouillon cubes
1 teaspoon spices
1/2 cup cilantro
1/4 cup parsley
water
salt
2 shrimp bouillon cubes
1 teaspoon Worcestershire sauce
2 teaspoons achiote powder
3 chayotes
3 yucca root
4 plantains
1 lb shrimp
1 lb conch
1 lb fish ( fillet of your choice)
2 cups coconut milk
2 tablespoons sugar
2 cups rice
lime
avocado (optional)
tortillas
Clean crabs front and back (take off hair and cut the tips of the legs). (Don’t forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more). Put crabs in large stock pot with the margarine. Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat. Mix and move the crabs. Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing. Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color. Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup. Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup. Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup. Let boil until vegetables cooked. When pataste ready add fish and shrimp. Add coconut milk, sugar and conch (If you have it!). Finally, allow the soup to simmer for at least 20 minutes. You can serve it with lime, avocado, rice. Enjoy with tortillas.