SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)
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
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
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Dan Cruz
[email protected]This asopado de mariscos was a bit too spicy for my taste, but overall it was a good dish.
mohamed yassin
[email protected]I'm not a big fan of seafood, but I really enjoyed this asopado de mariscos. The flavors were very well-balanced.
Caitlin Pegher
[email protected]This asopado de mariscos is a great way to use up leftover seafood.
GONZALO DAVILA
[email protected]I love the vibrant colors of this asopado de mariscos. It's a feast for the eyes as well as the taste buds.
CRITICAL LOVE
[email protected]This asopado de mariscos is so easy to make, and it's always delicious.
Lucy Omoregie
[email protected]I made this asopado de mariscos for a party, and it was a huge success. Everyone loved it!
Vonda Cooper
[email protected]This asopado de mariscos is the perfect comfort food. It's hearty, flavorful, and sure to warm you up on a cold day.
teddy taylor
[email protected]I love the combination of seafood in this asopado de mariscos. It's a great way to enjoy a variety of flavors and textures.
Imtiaz Awan
[email protected]This was my first time making asopado de mariscos, and it turned out great! The recipe was easy to follow, and the stew was delicious.
Delon Wallace
[email protected]I've made this asopado de mariscos recipe several times now, and it's always a crowd-pleaser. The broth is so flavorful, and the seafood is always cooked to perfection.
Ntokozo Gumede
[email protected]This asopado de mariscos was a hit! The flavors were incredibly well-balanced, and the seafood was cooked perfectly. I especially loved the addition of the sofrito, which gave the stew a lovely depth of flavor.