Sophias Puerto Rican Style Seafood Stew Asopado De Mariscos 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:

• Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

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.