Best 6 Sopa De Mariscos Seafood Stewsoup Using A Sofrito Recipes

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Immerse yourself in the vibrant flavors and aromas of a classic Latin American dish – Sopa de Mariscos, a seafood stew that combines the bounty of the ocean with the warmth of a homemade sofrito. This delectable soup is a symphony of fresh seafood, vegetables, and herbs simmered in a rich and flavorful broth. As the sofrito, a flavorful blend of aromatic vegetables, sautéed to perfection, forms the foundation of the soup, it infuses every spoonful with its vibrant essence. Embark on a culinary journey, as we unravel the secrets to crafting the ultimate Sopa de Mariscos, a dish that will transport you to the sun-kissed shores of Latin America with every bite.

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

SOPA DE MARISCOS- SEAFOOD STEW/SOUP, USING A SOFRITO



Sopa De Mariscos- Seafood Stew/soup, Using A Sofrito image

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Provided by promfh

Categories     Soups, Stews and Chili

Time 2h

Yield 8

Number Of Ingredients 13

1 cup sofrito - recipe follows
4 cups fish stock or clam juice
12 medium clams - cleaned
1 pound sea bass fillet - cut into large chunks
1 pound shrimp (16/20 per pound size), cleaned
12 medium mussels - cleaned
1 cup calamari (squid), cleaned and sliced
1 small tomato - diced fine
1/2 cup yellow pepper small diced
1/2 cup Lime juice
1 bunch cilantro - chopped
1/4 teaspoon Salt - to taste
1/4 teaspoon Black pepper

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. Sofrito: A Base for Many Dishes: 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 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.

Nutrition Facts : Calories 268 calories, Fat 8.942744375 g, Carbohydrate 7.0933303125 g, Cholesterol 189.4155 mg, Fiber 0.897828139074147 g, Protein 38.0582971875 g, SaturatedFat 0.941838625 g, ServingSize 1 1 Serving (372g), Sodium 693.244125 mg, Sugar 6.19550217342585 g, TransFat 5.839664125 g

SOPA DE MARISCOS (SEAFOOD SOUP)



Sopa de Mariscos (Seafood Soup) image

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Provided by Rob

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h35m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 ear fresh corn, kernels cut from cob
1 stalk celery, halved and diced
6 cups chicken stock (such as Swanson®)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
1 ancho chile pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound fresh littleneck clams
1 pound fresh mussels
1 pound fresh cod, cut into bite-sized pieces
¾ pound fresh shrimp, peeled and deveined
¼ cup fresh cilantro, chopped, or to taste
1 avocado, peeled and sliced

Steps:

  • Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
  • Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
  • Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 15.5 g, Cholesterol 112 mg, Fat 9.5 g, Fiber 3.8 g, Protein 33.2 g, SaturatedFat 1.5 g, Sodium 925.3 mg, Sugar 2.4 g

RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)



Rich's Sopa De Mariscos (Mexican Seafood Soup) image

Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we've also seen shrimp and octopus, or just fish). It could also be adapted to become a "Caldo de Pollo" by substituting chicken!

Provided by lecole54

Categories     Chowders

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup onion, chopped
2 medium tomatoes, peeled, seeded and chopped
2 anaheim chilies, seeded, deveined and cut into strips
1 jalapeno pepper, seeded, and deveined and minced
2 medium potatoes, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1 teaspoon cumin seed
1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
1/3 cup cilantro, chopped
1 teaspoon oregano
6 tablespoons lime juice (about 1-1/2 limes)
4 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
1 tablespoon olive oil
water

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.

SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)



Sophia's Puerto Rican Style Seafood Stew (Asopado de Mariscos) image

Savory and hearty. Perfect for seafood lovers. You don't necessarily have to use the seafood I chose to use. I recommend using seafood that is fresh to your area. I prefer to use homemade stock, but, store bought works just as well. Contact me if you have any questions or would like something further explained. Feliz Provecho!

Provided by Sophia Del Carmen

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h25m

Yield 6

Number Of Ingredients 17

2 cups water
1 cup white rice
1 tablespoon olive oil
1 onion, finely diced
1 green bell pepper, finely diced
2 tomatoes, diced
1 bunch fresh cilantro, chopped
2 bay leaves
2 garlic cloves, finely chopped
1 cup white wine
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1 pound large shrimp, peeled and deveined
1 pinch saffron
Salt and fresh-ground black pepper
4 cups seafood stock, divided
12 littleneck clams, scrubbed and rinsed
12 mussels, cleaned and debearded

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.
  • Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.
  • Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 35.6 g, Cholesterol 160.4 mg, Fat 7 g, Fiber 2.3 g, Protein 47.7 g, SaturatedFat 1.3 g, Sodium 1279.1 mg, Sugar 3.9 g

SOPA DE MARISCO



Sopa De Marisco image

I made this up from a combination of recipes found online because I couldn't find quite what I was looking for. This is a Salvadorean inspired seafood soup that is served in restaurants locally here and is made with a sofrito with a bit of cream added at the end. I hope you love it as much as we do!

Provided by NVirginian

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 red bell peppers, chopped
1 1/2 white onions, chopped
1 poblano pepper, chopped
1 jalapeno pepper, chopped
1 1/2 tablespoons olive oil
1 1/2 cups chopped tomatoes
4 garlic cloves
2 teaspoons saffron threads
1 large handful cilantro
1 dozen mussels
1 lb shrimp, with shells and heads on
2 large clusters snow crab legs or 8 salt blue crabs
2 -3 firm white fish fillets, such as swai
1/2 lb scallops, and or 1/2 lb squid, if desired
salt
4 cups fish stock

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.

SEAFOOD SOUP (SOPA MARINERA) RECIPE BY TASTY



Seafood Soup (Sopa Marinera) Recipe by Tasty image

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

5 cloves garlic, minced
2 tablespoons ground pepper
1 tablespoon ground cumin
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup onion, chopped
½ cup fresh cilantro, chopped
salt, to taste
annatto oil, dash
olive oil, dash
2 lb raw shrimp
2 lb blanched octopusblanched octopus
1 lb Seafood Mix
2 lb mussels
2 lb sea scallop
2 lb clams
2 lb blue crabs
2 lb linguine

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.

Tips:

  • Use fresh seafood: Fresh seafood is essential for making a flavorful sopa de mariscos. Make sure to use a variety of seafood, such as shrimp, mussels, clams, and fish.
  • Make a flavorful sofrito: The sofrito is the base of the soup and it is what gives it its flavor. Be sure to use a variety of vegetables, such as onions, peppers, and tomatoes, and sauté them until they are soft and flavorful.
  • Use a good quality fish stock: The fish stock is another important ingredient that contributes to the flavor of the soup. Use a homemade fish stock or a good quality store-bought fish stock.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and chewy.
  • Serve with a variety of garnishes: Sopa de mariscos is traditionally served with a variety of garnishes, such as lime wedges, cilantro, and avocado. These garnishes add flavor and freshness to the soup.

Conclusion:

Sopa de mariscos is a delicious and flavorful seafood stew that is perfect for a special occasion or a casual meal. It is easy to make and can be tailored to your own personal preferences. With a few simple tips, you can make a sopa de mariscos that will impress your family and friends.

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