Best Cuban Mariners Soup Sopa Marinera Cubana Recipes

SEAFOOD SOUP (SOPA MARINERA) RECIPE BY TASTY

Seafood Soup (Sopa Marinera) Recipe by Tasty image

Here's what you need: garlic, ground pepper, ground cumin, green bell pepper, red bell pepper, onion, fresh cilantro, salt, annatto oil, olive oil, raw shrimp, blanched octopusblanched octopus, Seafood Mix, mussels, sea scallop, clams, blue crabs, linguine

Provided by Laura Salgado-Chavez

Categories Lunch

Time 30m

Yield 10 servings

Number Of Ingredients 18

Ingredients

5 cloves garlic, minced
2 tablespoons ground pepper
1 tablespoon ground cumin
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup onion, chopped
½ cup fresh cilantro, chopped
salt, to taste
annatto oil, dash
olive oil, dash
2 lb raw shrimp
2 lb blanched octopusblanched octopus
1 lb Seafood Mix
2 lb mussels
2 lb sea scallop
2 lb clams
2 lb blue crabs
2 lb linguine

Steps:

In a large pot, add the Sofrito with 2 cups of water, giving it a stir. Increase to medium heat until boiling. Then, add the raw ingredients with enough water to cover the mixture, adding salt and cilantro to taste.
Once cooked through, add linguine and simmer for 15-20 minutes, salting additionally if needed.
Serve warm.

SOPA DE MARISCOS (SEAFOOD SOUP)

Sopa de Mariscos (Seafood Soup) image

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Provided by Rob

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h35m

Yield 10

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 ear fresh corn, kernels cut from cob
1 stalk celery, halved and diced
6 cups chicken stock (such as Swanson®)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
1 ancho chile pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound fresh littleneck clams
1 pound fresh mussels
1 pound fresh cod, cut into bite-sized pieces
¾ pound fresh shrimp, peeled and deveined
¼ cup fresh cilantro, chopped, or to taste
1 avocado, peeled and sliced

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.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 15.5 g, Cholesterol 112 mg, Fat 9.5 g, Fiber 3.8 g, Protein 33.2 g, SaturatedFat 1.5 g, Sodium 925.3 mg, Sugar 2.4 g