Sopa De Marisco
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).