Best 2 Sophias Puerto Rican Style Seafood Stew Asopado De Mariscos Recipes

Embark on a culinary journey to the vibrant shores of Puerto Rico with our tantalizing seafood stew, Asopado de Mariscos. This delectable dish, deeply rooted in the island's rich culinary heritage, is a symphony of flavors that will transport your taste buds to a tropical paradise. Dive into a savory broth brimming with an array of succulent seafood treasures – tender shrimp, flaky fish, and plump mussels – each morsel infused with the essence of the sea. Vegetables like bell peppers, tomatoes, and onions add a vibrant medley of colors and textures, while aromatic herbs and spices, including cilantro, oregano, and garlic, create a symphony of flavors that will awaken your senses. Asopado de Mariscos is a versatile dish that can be tailored to your preferences. Whether you prefer a mild or spicy kick, our recipe provides options to adjust the heat level. We also offer a vegetarian version for those who prefer a plant-based feast, ensuring everyone can savor the delights of this Puerto Rican classic.

Check out the recipes below so you can choose the best recipe for yourself!

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Puerto Rican Seafood Soup: Asopao de Mariscos image

Provided by Food Network

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

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

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

Ingredients

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.

Tips:

Choose Fresh Seafood: Opt for seafood that is fresh and of good quality. This will greatly enhance the flavor of your stew.
Use a Variety of Seafood: Don't limit yourself to just one type of seafood. By using a variety of seafood, you'll add more depth and flavor to the stew.
Prepare the Seafood Properly: Clean and devein the shrimp, mussels, and clams. If you are using fish, cut it into bite-sized pieces and season it with salt, pepper, and garlic powder.
Sauté the Vegetables: Sautéing the vegetables until they are tender and slightly caramelized will add a rich flavor to the stew.
Use a Good Quality Broth: The broth is the base of the stew, so it's important to use a good quality broth. You can use fish broth, vegetable broth, or chicken broth.
Add Spices and Herbs: Don't be afraid to add spices and herbs to your stew. This will help to enhance the flavor and create a more complex dish.
Simmer the Stew: Simmer the stew for at least 30 minutes, or until the seafood is cooked through. This will allow the flavors to meld and develop.
Serve with Rice: Asopado de Mariscos is traditionally served with rice. The rice will help to soak up the delicious broth.

Conclusion:

Asopado de Mariscos is a delicious and easy-to-make Puerto Rican seafood stew. By following these tips, you can create a flavorful and authentic dish that your family and friends will love. So next time you're looking for a quick and easy meal, give Asopado de Mariscos a try!