Cuban Mariners Soup Sopa Marinera Cubana Food

SEAFOOD SOUP (SOPA MARINERA) RECIPE BY TASTY

Steps:

• In a large pot, add the Sofrito with 2 cups of water, giving it a stir. Increase to medium heat until boiling. Then, add the raw ingredients with enough water to cover the mixture, adding salt and cilantro to taste.
• Once cooked through, add linguine and simmer for 15-20 minutes, salting additionally if needed.
• Serve warm.

HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN

Steps:

• 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. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.

CUBAN MARINERS SOUP/ SOPA MARINERA CUBANA

Steps:

• First if you have a fish head cover in cold water add the shrimp shells put half teaspoon salt and bring to a boil. When fish statrs to boil reduce heat and simmer for one hour. After one hour remove from heat let cool and remove head from the broth. Strain the shells from the broth set broth aside. Discard the shrimp shells. When the fish head has cooled pick the firm white meat from the cheeks of the fish. You must scrape back the skin to get to the firm white fish meat. There are pockets of meat in the cheeks and the top of the fish head. There is also firm white meat in the flaps under the cheeks. All of the meat in the head does not contain any bones. There is however if the head is large you will find large fish bones near the flap meat. These can be seen very well as the bones tend to be very large. Pick the head clean of all the white meat then discard the head. Set the fish meat aside.
• In another big heavy pot heat the olive oil and the butter together. Now add the diced onions, green pepper, red pepper, fresh garlic, parsley, and cilantro. Saute the veggies in the oil and butter until the onion is limp. Now add the celery, carrots, potatoes, corn and saute for about five minutes. Now add the wine, the fish sauce, can of diced tomatos, and the seasonings. Salt, pepper, garlic powdeer, bay leaves, Goya Sazon packets, the Bijol or yellow food colloring or if not available a few strands of Saffron or azafran as called in Spanish and the Old Bay seasoning. Saute and stir constantly for about three more minutes.`
• Next pour in the fish broth stir well and cover and bring to a boil. When the broth begins to boil lower the heat and simmer. While the veggies are simmering in the broth. Take your Seafood mix and rinse in cold water. In a skillet add a little more olive oil and saute the mixed seafood for about 8 minutes. Now add to the simmering broth cover and cook for about 30 minutes. Broth should be on a medium flame and simmering. After the half hour has passed check veggies carrots & potaotes to see if they are fork tender. If the veggies are done go to the next step.
• If the veggies are tender add the washed and rinsed mussels, cutup pieces of fish and the shrimp. Cook for three minutes more and turn off heat. Leave the shrimp and mussels in the hot broth for five minutes. Taste the soup to see if the seasonings are right. It may need a little more salt. Give it a gentle stir and add the cooked fish head meat gently last Do not stir or the meat will break up as it is very fragile. Ladle soup into big bowls and serve with wedges of lemon or lime and oven roasted garlic toast or Texas toast. Enjoy

CUBAN GARLIC SOUP (SOPA DE AJO)

Steps:

• In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
• Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
• In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add yolk mixture to the soup, whisking constantly and quickly until smooth. Add unbeaten egg whites to soup in stockpot in a steady stream while whisking quickly until all are mixed. Return soup to heat to warm.
• Remove and discard bay leaf, garnish with parsley if desired and serve.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE

Steps:

• Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• Skim the froth and scum that comes to the top.
• Season to taste.
• Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
• Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
• Buen provecho!