Sopa de Mariscos: Seafood StewSoup Using a Sofrito

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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag