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Name: Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8
Cuisine: Spanish
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

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

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

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.

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 8

Calories: 268
Calories from Fat: 80 (30%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.3g
Cholesterol 189.4mg		58 %
Sodium 693.2mg		24 %
Potassium 823.4mg		22 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 6.2g
Protein 38.1g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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