Published on Friday, August 27, 2021


By Melissa Pette

I feel safe to say that we all love the sea, especially seafood. Sailor rice is a typical recipe from the coastal areas here, especially on the Caribbean coast. I'm more a Pacific coast kind of traveler, but will never forget the Sailor rice that I had in Limσn. It was in a small place (the Red Snapper) with incredible landscapes and delicious food. I hope they can reopen.

That brings me to introduce our new friend, Ryan McClarkin from Falmouth in Cape Cod, Massachusetts.

And I said before and I will say it again, when boys like cooking they are very good at it. 

So, the story of Ryan may look familiar to many of us. He ran away from "a cold town, and I'm not just talking about the weather." He said he wanted "to find this little piece of Eden."

Ryan made the big jump from Falmouth to Orotina, in Alajuela Province. He lives alone and says he is looking for his "soul mate". So to all the single ladies, you are already informed!

Ryan shares his "Red seafood soup" recipe with us. He says he "learned” about cooking while working at a restaurant in his hometown.

Red seafood soup



By Ryan McClarkin,
From Falmouth, Massachusetts
Living in Orotina, Alajuela

The ingredients for four people are:

• 400 grams of fish fillet (you can use either bass fish or tilapia or whatever you like more).

• 1 cup of mussels (or any crawfish)

• 1 cup of peeled medium-size shrimp

• 1 1/2 liters of fish broth.

• 5 chopped sweet red chili peppers

• 2 tablespoons of garlic pasta

• 1/2 minced white onion

• 1/2 minced purple onion.

• 8 medium-size clams

• 2 tablespoons of annatto

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 sour acid lemon

• 1/4 cup cilantro

The fish broth. First, in a large pot, add 1 and 1/2 liters of water (high heat). When it is boiling add the fish. Do not stir the fish. Let it cook for 10 minutes. Remove the fish and let it cool in a topped container.

The sauce. In another pot, add half of the fish broth, add the chopped sweet red pepper, onions, annatto and garlic. Cook for 5 minutes. Let it cool. Then, blend the whole thing. Followed by straining the sauce.

Seafood. In the first pot (the one with the rest of the fish broth), add the rest of the shellfish (make sure you have washed the mussels and clams very well). Cook for at least 10 minutes on high heat, all the while stirring.

Then, reduce to low heat and add the previously boiled fish and the sauce. Stir gently for 5 more minutes.



When serving, add the cilantro and a spoon of acidic lemon juice.

"In my hometown, people had soup adding bread or crackers. I like to have a good cold beer after eating red seafood soup," Ryan said.

I don't forget to thank everyone who has taken their time to write. Thanks for the words of encouragement, questions and advice. I really appreciate it. You are all invited to share your recipes with a horizontal photo of the dish by emailing food@amcostarica.com. More delightful recipes can be found on the AM Costa Rica Food page.

Pura Vida!







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