SOPA DE MARISCOS (SEAFOOD SOUP)
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
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
PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS
Steps:
- In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
- In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.
SOPA DE MARISCOS- SEAFOOD STEW/SOUP, USING A SOFRITO
not set
Provided by promfh
Categories Soups, Stews and Chili
Time 2h
Yield 8
Number Of Ingredients 13
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. Sofrito: A Base for Many Dishes: 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 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.
Nutrition Facts : Calories 268 calories, Fat 8.942744375 g, Carbohydrate 7.0933303125 g, Cholesterol 189.4155 mg, Fiber 0.897828139074147 g, Protein 38.0582971875 g, SaturatedFat 0.941838625 g, ServingSize 1 1 Serving (372g), Sodium 693.244125 mg, Sugar 6.19550217342585 g, TransFat 5.839664125 g
RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)
Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we've also seen shrimp and octopus, or just fish). It could also be adapted to become a "Caldo de Pollo" by substituting chicken!
Provided by lecole54
Categories Chowders
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
- Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
- Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.
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