CALDO DE MARISCOS

CALDO DE MARISCOS image

Yield 8

Number Of Ingredients 22

2 lbs monk fish
2 clusters of crab legs
1 dozen clams
1 dozen mussels
16 shrimp
6 in. long yuca of banana-like thickness
8 red medium peeled potatos
1 tbsp flour
1 tsp oregano
1 green hot pepper (or more to taste)
1 handful cilatro leaves, chopped for cooking and garnish
1 green onion chopped for cooking and garnish
Sofrito:
olive oil
achiote
3 garlic cloves
1 tomato
1 medium onion
1/2 green pepper
1 celery rib
1 carrot
salt and pepper

Steps:

Wash the seafood and set aside. Soak the clams and mussels in salt water so they release sand. Peel potatos and yuca and chop into cubes. Make the sofrito until the ingredients soften. Then add the potato and yuca to the refrito and cook them for 10 minutes. Add 8 cups of water (1 cup per person). While that is heating up, put in a blender 1/2 cup of water, 1 tbsp flour and 1 green hot pepper chopped a little, and 1 tsp of dried oregano. Add this mixture to the boiling water and sofrito and mix until it thickens. When potato is a little soft (not completely done), add the seafood and portion of cilantro and green onion for cooking. Serve in extended bowls and garnish with cilantro and green onion.