CUBAN MARINERS SOUP/ SOPA MARINERA CUBANA

Cuban Mariners Soup/ Sopa Marinera Cubana image

This soup is my own version of Cuban Sopa de Mariscos, Cuban Fish & Shellfish Soup. My husband is an avid fisherman. He is always out on the water fishing every spare moment he has. Since he is retired he is always "gone fishing". Being a very good fisherman he always brings great catches, of fish, and shellfish. One afternoon I...

Provided by Juliann Esquivel

Categories Seafood

Time 1h30m

Number Of Ingredients 27

Ingredients

1 pkg frozen seafood mix, cuttle fish, shrimp, scallops, octopus, squid or any seafood mix
1 pkg about 3 dozen large or medium mussels, cleaned and debreded
3 large fillets flounder or any fresh white fleshed fish. check to see that thee are no bones, cut in nice chunks
1 large fresh fish head if available, cleaned and gills removed. do not use any oily fish only white fleshed fish.
2 lb large fresh shrimp shelled cleaned and de-veined, save shells to make broth
1 large onion diced small
1 pkg carrots peeled and cut in bite sized pieces
2 large stalks celery rinsed and cut into bite sized pieces
3 large red potatoes peeled and cut in cubes or small pieces
1 large can diced tomatos in their juice
4 clove garlic mashed or put through a garlic press
1/4 c diced fresh curly parsley
1/4 c fresh diced cilantro
2 c fresh corn scraped from the cob or frozen corn
2 large bay leaves
1/2 tsp garlic powder
1 tsp old bay seasoning
2 tsp asian fish sauce
1 Tbsp sea salt
1/2 tsp ground black pepper
2 small envelopes goya sazon seasoning with culantro and achiote
1 tsp bijol cuban yellow food colloring or saffron strands if available
1/2 c olive oil, extra virgin
1 stick butter
1/2 large diced green bell pepper
1/2 large diced red sweet pimento pepper or red bell pepper diced small
1/2 c any good white table wine

Steps:

1. First if you have a fish head cover in cold water add the shrimp shells put half teaspoon salt and bring to a boil. When fish statrs to boil reduce heat and simmer for one hour. After one hour remove from heat let cool and remove head from the broth. Strain the shells from the broth set broth aside. Discard the shrimp shells. When the fish head has cooled pick the firm white meat from the cheeks of the fish. You must scrape back the skin to get to the firm white fish meat. There are pockets of meat in the cheeks and the top of the fish head. There is also firm white meat in the flaps under the cheeks. All of the meat in the head does not contain any bones. There is however if the head is large you will find large fish bones near the flap meat. These can be seen very well as the bones tend to be very large. Pick the head clean of all the white meat then discard the head. Set the fish meat aside.
2. In another big heavy pot heat the olive oil and the butter together. Now add the diced onions, green pepper, red pepper, fresh garlic, parsley, and cilantro. Saute the veggies in the oil and butter until the onion is limp. Now add the celery, carrots, potatoes, corn and saute for about five minutes. Now add the wine, the fish sauce, can of diced tomatos, and the seasonings. Salt, pepper, garlic powdeer, bay leaves, Goya Sazon packets, the Bijol or yellow food colloring or if not available a few strands of Saffron or azafran as called in Spanish and the Old Bay seasoning. Saute and stir constantly for about three more minutes.`
3. Next pour in the fish broth stir well and cover and bring to a boil. When the broth begins to boil lower the heat and simmer. While the veggies are simmering in the broth. Take your Seafood mix and rinse in cold water. In a skillet add a little more olive oil and saute the mixed seafood for about 8 minutes. Now add to the simmering broth cover and cook for about 30 minutes. Broth should be on a medium flame and simmering. After the half hour has passed check veggies carrots & potaotes to see if they are fork tender. If the veggies are done go to the next step.
4. If the veggies are tender add the washed and rinsed mussels, cutup pieces of fish and the shrimp. Cook for three minutes more and turn off heat. Leave the shrimp and mussels in the hot broth for five minutes. Taste the soup to see if the seasonings are right. It may need a little more salt. Give it a gentle stir and add the cooked fish head meat gently last Do not stir or the meat will break up as it is very fragile. Ladle soup into big bowls and serve with wedges of lemon or lime and oven roasted garlic toast or Texas toast. Enjoy