Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito

Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito

Ready in 2 hours

Try this Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito recipe, or contribute your own. "Atkins-Friendly" and "Diabetic" are two of the tags cooks chose for Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito.

"This recipe sounds fantastic, I'm goin' out today and buying these ingredients! My foodie relatives are going to love it:-/"

- Nesstea

Top-ranked recipe named "Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito"

4.5 avg, 4 review(s) 100% would make again

Ingredients

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1 cup sofrito; - recipe follows
4 cups fish stock or clam juice
12 medium clams; - cleaned
1 pound sea bass fillet; - cut into large chunks
1 pound shrimp; (16/20 per pound size), cleaned
12 medium mussels; - cleaned
1 cup calamari; (squid), cleaned and sliced
1 small tomato; - diced fine
1/2 cup yellow pepper; small diced
1/2 cup Lime juice
1 bunch cilantro; - chopped
1/4 teaspoon Salt; - to taste
1/4 teaspoon Black pepper

Original recipe makes 8

Servings  

Preparation

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.

Sofrito: A Base for Many Dishes:

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

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.

Notes

The spicy, rich broth is so revitalizing on a cold day.

Credits

Added on Award Medal
Verified by stevemur

Ready to serve photo by promfh promfh

As served photo by promfh promfh

Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  This sounds wonderful" mysticpris mysticpris

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Made it & love it
johnsmith8 6 months ago
This recipe sounds fantastic, I'm goin' out today and buying these ingredients! My foodie relatives are going to love it:-/
Nesstea 2 years ago
The spicy, rich broth is so revitalizing on a cold day.
promfh 3 years ago
The spicy, rich broth is so revitalizing on a cold day. [I posted this recipe.]
promfh 4 years ago
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