Sophias Puerto Rican Style Seafood Stew Asopado De Mariscos

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Puerto Rican Seafood Soup: Asopao de Mariscos image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

Steps:

In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)

Sophia's Puerto Rican Style Seafood Stew (Asopado de Mariscos) image

Savory and hearty. Perfect for seafood lovers. You don't necessarily have to use the seafood I chose to use. I recommend using seafood that is fresh to your area. I prefer to use homemade stock, but, store bought works just as well. Contact me if you have any questions or would like something further explained. Feliz Provecho!

Provided by Sophia Del Carmen

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h25m

Yield 6

Number Of Ingredients 17

Ingredients

2 cups water
1 cup white rice
1 tablespoon olive oil
1 onion, finely diced
1 green bell pepper, finely diced
2 tomatoes, diced
1 bunch fresh cilantro, chopped
2 bay leaves
2 garlic cloves, finely chopped
1 cup white wine
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1 pound large shrimp, peeled and deveined
1 pinch saffron
Salt and fresh-ground black pepper
4 cups seafood stock, divided
12 littleneck clams, scrubbed and rinsed
12 mussels, cleaned and debearded

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.
Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.
Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 35.6 g, Cholesterol 160.4 mg, Fat 7 g, Fiber 2.3 g, Protein 47.7 g, SaturatedFat 1.3 g, Sodium 1279.1 mg, Sugar 3.9 g

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

Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup sofrito, recipe follows
4 cups fish stock or clam juice
12 clams, cleaned
1 pound sea bass fillet, cut into large chunks
1 pound shrimp (16/20 per pound size), cleaned
12 mussels, cleaned
1 cup calamari (squid), cleaned and sliced
1 tomato, small diced
1/2 cup yellow pepper, small diced
2 limes, juiced
1 bunch cilantro
Salt and pepper, to taste
1 ounce bacon (about 1 strip), whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

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.

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