Richs Sopa De Mariscos Mexican Seafood Soup Recipes

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Steps:

• In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
• In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

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

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.
• 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.

SOPA DE MARISCOS (SEAFOOD SOUP)

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.

SOPA DE MARISCO

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.

CAMPECHANA: MEXICAN SEAFOOD SOUP

Steps:

• Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
• Drain, setting aside broth.
• Cool both seafood and broth.
• Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
• In a large bowl, mix well. Add seafood mix.
• Add vinegar and juice from limes, broth, ketchup and vegetable juice.
• Season with cumin, and salt and pepper to taste.
• Add avocados.
• Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
• TIPS:.
• 1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
• 2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
• 3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my "spice" tolerance. Modify the amount according to taste.
• 4) Of course, get a cold bottle of Corona beer and enjoy!

HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN

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.

MEXICAN-STYLE RICE (SOPA SECA)

Steps:

• In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
• Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.).
• In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.
• Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.
• Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
• *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.
• The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much.
• Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side.