Best Sofrito And Fish Recipes

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SOFFRITTO RECIPE, THE ITALIAN WAY.



Soffritto recipe, the Italian way. image

This simple soffritto recipe is a must for most sauces, soups, stews in any Italian kitchen. It's not a dish in itself, but rather an essential flavor base quick and easy to make!

Provided by Katia

Categories     Condiment

Time 15m

Number Of Ingredients 4

1 medium-sized onion, peeled and diced
1 medium-sized carrots, peeled and diced
1 celery rib, diced
1-2 Tbsps olive oil, extra virgin olive oil or butter

Steps:

  • Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
  • With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
  • Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
  • Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
  • When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

SOPA DE MARISCOS: SEAFOOD STEW/SOUP, USING A SOFRITO



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.

CRISPY BONELESS WHOLE FISH WITH SOFRITO



Crispy Boneless Whole Fish with Sofrito image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact
Salt and freshly ground black pepper
Flour, for dusting
4 eggs beaten with 1 cup buttermilk, as an egg wash
Sofrito, recipe follows
Cilantro sprigs, for garnish
Extra-large skewers for shaping fish, but small enough to fit in the pot
1 tablespoon olive oil
1 yellow pepper, minced
1 red pepper, minced
1 red onion, minced
4 cloves garlic, minced
1/2 scotch bonnet, minced
1 tablespoon minced aji amarillo
1 fennel bulb, minced
Pinch saffron
1 cup amontillado Sherry
1 cup fish stock or clam juice
1 lime
1 bunch cilantro, pick leaves and chop stems

Steps:

  • In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.
  • Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.
  • Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
  • Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.
  • Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro.
  • In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

SOFRITO



Sofrito image

Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 5

1 whole garlic bulb
1 medium green pepper, quartered
1 medium onion, quartered
1/2 cup fresh cilantro leaves
1 plum tomato, quartered

Steps:

  • Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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