Best 3 Cuban Mariners Soup Sopa Marinera Cubana Recipes
Cubans are known for their flavorful cuisine, and one of their most beloved soups is Sopa Marinera Cubana. This traditional soup is a celebration of the sea, bursting with the freshest seafood and a rich, flavorful broth. The history of this dish dates back to the 19th century when Cuban fishermen would prepare it using the day's catch. Today, it remains a staple in Cuban households and restaurants, enjoyed by locals and tourists alike. If you're looking to recreate this culinary masterpiece in your own kitchen, let's explore the best recipe to make Sopa Marinera Cubana and bring the vibrant flavors of Cuba to your table.
Let's cook with our recipes!
SEAFOOD SOUP (SOPA MARINERA) RECIPE BY TASTY
Here's what you need: garlic, ground pepper, ground cumin, green bell pepper, red bell pepper, onion, fresh cilantro, salt, annatto oil, olive oil, raw shrimp, blanched octopusblanched octopus, Seafood Mix, mussels, sea scallop, clams, blue crabs, linguine
Provided by Laura Salgado-Chavez
Categories Lunch
Time 30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- In a large pot, add the Sofrito with 2 cups of water, giving it a stir. Increase to medium heat until boiling. Then, add the raw ingredients with enough water to cover the mixture, adding salt and cilantro to taste.
- Once cooked through, add linguine and simmer for 15-20 minutes, salting additionally if needed.
- Serve warm.
HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN
This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk.
Provided by West Side Chef
Categories Crab
Time 1h40m
Yield 2 gallons, 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Clean crabs front and back (take off hair and cut the tips of the legs). (Don't forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more).
- Put crabs in large stock pot with the margarine.
- Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
- Mix and move the crabs.
- Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
- Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
- Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup.
- Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup.
- Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup.
- Let boil until vegetables cooked. When pataste ready add fish and shrimp.
- Add coconut milk, sugar and conch (If you have it!).
- Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.
Nutrition Facts : Calories 823.5, Fat 20.8, SaturatedFat 13.2, Cholesterol 160.5, Sodium 1055, Carbohydrate 118.2, Fiber 4.9, Sugar 57.6, Protein 43
CUBAN MARINERS SOUP/ SOPA MARINERA CUBANA
This soup is my own version of Cuban Sopa de Mariscos, Cuban Fish & Shellfish Soup. My husband is an avid fisherman. He is always out on the water fishing every spare moment he has. Since he is retired he is always "gone fishing". Being a very good fisherman he always brings great catches, of fish, and shellfish. One afternoon I decided to make a soup of veggies, shellfish and fish. We lived in New Jersey at the time and my husband had brought me streamers of mussels Crab and fish. Thus I made my own version of the soup with Cuban spices, my husband and family loved it. I named it Cuban Mariners Soup after my husband who was always out on the ocean fishing. What ever shellfish or fish I had on hand it went into the pot. When ever my husband caught a really big fish He would cut the head off clean it, remove the gills and I would cook it and then strain it. The best soups are made using the fishes head but everthing must be strained with a good sieve or through a cheesecloth. Here is one of my recipes. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Fish Soups
Number Of Ingredients 27
Steps:
- 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.
- 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.`
- 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.
- 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
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Seafood: Fresh seafood is essential for making a flavorful and delicious Cuban Mariners Soup. If you can, try to buy your seafood from a reputable fishmonger or seafood market.
- Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a Variety of Vegetables: Cuban Mariners Soup is a great way to use up a variety of vegetables. Some good options include potatoes, carrots, celery, onions, and bell peppers.
- Season to Taste: Be sure to taste your soup throughout the cooking process and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to taste.
- Serve with Crusty Bread or Rice: Cuban Mariners Soup is traditionally served with crusty bread or rice. This helps to soak up the flavorful broth.
Conclusion:
Cuban Mariners Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover seafood. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and satisfying meal, give Cuban Mariners Soup a try!
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