Best 9 Sofrito And Fish Recipes

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Sofrito and fish is a traditional dish enjoyed in many cultures around the world, offering a vibrant combination of flavors and textures. This classic dish can be prepared in a variety of ways, each with its own unique twist and appeal. Whether you prefer a simple and rustic approach or a more elaborate and elegant presentation, there are many recipes available to cater to your tastes and culinary skills. In this article, we will explore some of the best recipes for sofrito and fish, providing you with inspiration and guidance to create a delicious and satisfying meal.

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

SOFRITO



Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

SOFRITO



Sofrito image

A stash of this flavorful Spanish sauce means you're always one step ahead. The only thing easier than making it is finding ways to use it. Try it in Shrimp and Mussels with Sofrito or Chicken with Sofrito. For perfect portions, freeze sofrito in ice cube trays, then transfer to a zip-top bag to store.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 6

2 pounds plum tomatoes
2 red bell peppers
2 medium yellow onions
5 garlic cloves, smashed and peeled
1 bunch cilantro, large stems trimmed
1/2 cup extra-virgin olive oil

Steps:

  • Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

Nutrition Facts : Calories 56 g, Fat 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

SOFRITO FRIED FISH WITH GARLIC SHADO BENI SAUCE



Sofrito Fried Fish with Garlic Shado Beni Sauce image

Provided by Chef Anya Peters

Categories     

Mains

Yield 4

Number Of Ingredients 18

1 lb. cod loin, cut into 2 inch pieces
5 tablespoons Loisa Sofrito
2 teaspoons sea salt
1 teaspoons ground black pepper
3 cloves garlic, minced
½ cup all-purpose flour
¼ cup cornstarch
2 cups canola oil for frying
Lime for serving
3 cloves garlic, minced
1 bunch shado beni, or culantro/recao, washed and chopped
1 tablespoon Loisa Sofrito
1 large ripe avocado
3 tablespoons lime juice (1-2 limes)
3 teaspoons sugar
2 teaspoons salt, to taste
¾ cups to 1 cup water
1 tablespoon of your favorite hot sauce, optional

Steps:

  • Season cod pieces with Loisa Sofrito, sea salt, black pepper, and minced garlic. Let marinate for 30 minutes and up to 4 hours in the fridge. 
  • Meanwhile, heat a large cast iron pot or frying pan with oil on medium heat until it reaches 375 degrees on a candy thermometer. Alternatively, you can test the readiness of the oil with a peeled clove of garlic. Throw a piece of garlic into the pot - if it browns nicely and evenly, it is ready to fry.
  • When ready to fry, place fish pieces on a plate lined with a paper towel to take off any excess moisture. The key to crispy fried fish is a minimal amount of moisture.
  • In a shallow bowl, combine flour, cornstarch, and a pinch of salt. Toss cod pieces into the flour mixture and shake off any excess flour.
  • Submerge each piece in hot oil, careful not to overcrowd. Fry for 3-4 minutes on each side until golden brown and transfer to a plate lined with a paper towel to catch any excess oil.
  • This dish is best enjoyed immediately with Garlic Shado Beni dipping sauce and lime wedges. If you'd like to make ahead - keep fish pieces warm in the oven set at 200 degrees.
  • Serve and eat as is with squeezed lime, or stuff into a fluffy bake with some shredded lettuce and cabbage, tomato, garlic shado beni sauce, green mango chow, and peppa.
  • Blend all ingredients together until combined. 
  • Add up to 1 cup water for desired dipping consistency.

Nutrition Facts : ServingSize 4

SOFRITO AND FISH



Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

  • Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
  • Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
  • Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

ALEX'S SOFRITO



Alex's Sofrito image

Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. I always keep a small bowl of it in the fridge and freeze the rest. Enjoy!

Provided by SANDRYLO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 32

Number Of Ingredients 11

2 large onions, chopped
3 heads garlic, cloves peeled and trimmed
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 bunch fresh cilantro, stems trimmed
2 tablespoons dried oregano leaves
1 tablespoon white vinegar
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 pinch salt

Steps:

  • Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 7.6 mg, Sugar 0.7 g

SOFRITO FISH CAKES WITH CREAMY CHIPOTLE TARTAR SAUCE



Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce image

Make and share this Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

1/3 cup nonfat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons capers, drained and chopped
1 -1 1/2 teaspoon chipotle chile in adobo, finely chopped
2 cups green bell peppers, coarsely chopped
1 3/4 cups red bell peppers, coarsely chopped
1/3 cup fresh cilantro, chopped
3 garlic cloves, chopped
1 medium onion, quartered
cooking spray
3 slices white bread
1 1/2 lbs cleaned red snapper, divided
1 3/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon grated orange rind
2 egg whites
4 teaspoons olive oil, divided

Steps:

  • To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
  • Preheat oven to 400°.
  • To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  • Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.
  • Wipe pan clean with a paper towel.
  • Place bread in food processor; process until coarse crumbs measure 1 cup.
  • Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.
  • Chop remaining 1/2 pound fish; place in food processor.
  • Pulse until finely minced; add to chopped fish.
  • Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.
  • Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
  • Heat 1 teaspoon oil in pan over medium-high heat.
  • Add 6 patties; cook 2 1/2 minutes on each side or until browned.
  • Transfer patties to a baking sheet coated with cooking spray.
  • Repeat process 3 times with remaining oil and patties.
  • Bake at 400° for 10 minutes or until cooked through. Serve with sauce.

Nutrition Facts : Calories 136, Fat 4.9, SaturatedFat 0.8, Cholesterol 24, Sodium 511.4, Carbohydrate 9, Fiber 1.2, Sugar 3.2, Protein 13.7

SWORDFISH IN SPANISH SOFRITO SAUCE



Swordfish in Spanish Sofrito Sauce image

Make and share this Swordfish in Spanish Sofrito Sauce recipe from Food.com.

Provided by kymgerberich

Categories     Spanish

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

3/4 lb swordfish
2 teaspoons olive oil
1 cup sofrito sauce (or no-sugar-added tomato salsa)
salt and pepper

Steps:

  • Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
  • Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
  • Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

Nutrition Facts : Calories 245.5, Fat 11.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 153.1, Protein 33.7

SOFRITO



Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories     condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

  • In a large food processor or blender, blend the peppers and garlic until smooth.
  • Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

SOFRITO AND FISH



Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

  • Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
  • Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
  • Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

Tips for Making the Best Sofrito and Fish Dishes:

- **Use high-quality ingredients.** Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, sweet peppers, and firm fish fillets. - **Take the time to make a good sofrito.** Sofrito is the base of many Puerto Rican dishes, and it's worth taking the time to make it right. Sauté the vegetables over low heat until they're soft and caramelized. - **Don't overcrowd the pan.** When you're cooking fish, it's important to give it enough space in the pan so that it can cook evenly. If you overcrowd the pan, the fish will steam instead of fry and it won't be as crispy. - **Cook the fish until it's opaque and flaky.** Overcooked fish is dry and tough, so be careful not to overcook it. The fish is done cooking when it's opaque and flakes easily with a fork. - **Serve the fish with your favorite sides.** Sofrito and fish can be served with a variety of sides, such as rice, beans, or vegetables. You can also top the fish with a sauce, such as a creole sauce or a tomato sauce.

Conclusion:

Sofrito and fish are two of the most popular ingredients in Puerto Rican cuisine. When they're combined, they create a delicious and flavorful dish that's sure to please everyone at the table. With a little planning and effort, you can make a sofrito and fish dish that's restaurant-quality. So next time you're looking for a new and exciting way to cook fish, give sofrito a try. You won't be disappointed!

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