Sopa De Mariscos Seafood Stewsoup Using A Sofrito Recipes

SOPA DE MARISCO

Steps:

• Heat olive oil in a large stock pot and add onions and red peppers.
• After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads.
• Let soften a little and add the tomatoes and heat throuugh.
• Place all of this in a blender with the handful of cilantro and puree.
• Return Sofrito to stock pot and add the fish stock.
• Heat to boiling and salt to taste.
• Add mussels, shrimp, fish and top off with crab legs or blue crabs.
• Cover and heat up to near boiling again.
• Add scallops and cover for just 2-3 minutes.
• Drizzle a bit of heavy cream in soup if desired.
• Ladle into large soup bowls, top with crab legs and garnish with cilantro.

SOPA DE MARISCOS (SEAFOOD SOUP)

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
• Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
• Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)

Steps:

• With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
• Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
• Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
• Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.