Best Crispy Boneless Whole Fish With Sofrito Recipes

Sofrito and Fish image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

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

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.