Sopa De Mariscos Mix Recipes

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.

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

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.

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.

Steps:

• Heat olive oil in a large stock pot and add onions and red peppers.
• After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads.
• Let soften a little and add the tomatoes and heat throuugh.
• Place all of this in a blender with the handful of cilantro and puree.
• Return Sofrito to stock pot and add the fish stock.
• Heat to boiling and salt to taste.
• Add mussels, shrimp, fish and top off with crab legs or blue crabs.
• Cover and heat up to near boiling again.
• Add scallops and cover for just 2-3 minutes.
• Drizzle a bit of heavy cream in soup if desired.
• Ladle into large soup bowls, top with crab legs and garnish with cilantro.