Sofrito And Fish Food

SOFFRITTO RECIPE, THE ITALIAN WAY.

Steps:

• Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
• With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
• Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
• Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
• When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

BASIC SOFRITO

Steps:

• Heat the oil in a medium skillet over medium heat. Add the scallions, onions and tomato. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often. Add cilantro, and salt and pepper.
• Transfer to a bowl. Use warm or at room temperature.

CRISPY BONELESS WHOLE FISH WITH SOFRITO

Steps:

• In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.
• Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.
• Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
• Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.
• Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro.
• In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

SOPA DE MARISCOS: SEAFOOD STEW/SOUP, USING A SOFRITO

Steps:

• In a deep saute pan or fry skillet combine sofrito with fish stock or clam juice on medium low heat whisking frequently until heated through. Add the clams, sea bass and shrimp. Cook for 1 minute. Add the mussels and calamari, and cook until all shellfish open. Finish with tomatoes, yellow pepper, lime juice, cilantro, and salt and pepper, to taste.
• In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

SOFRITO

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

SWORDFISH IN SPANISH SOFRITO SAUCE

Steps:

• Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
• Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
• Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.