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 Stew/soup, Using A Sofrito 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 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.
Sopa De Mariscos (seafood Soup) Recipe
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.February 10, 2016 By in Carrots, Clams, Cooking Method, Course, Cuisine, Fish, Fish and Seafood, Food Processor, Main Ingredients, Mexican or Southwest US, Onions, Peppers or Chillies, Potatoes, Shellfish, Shrimp, Small Appliance, Soups, Stews & Chili, Stovetop, Tilapia, Tomatoes Tags: blogger clue, calamari, Clams, fish, healthy, Hot Soups, lenten, Mexiican, mussels, pasilla, seafood, shrimp, soup, spicy, tilapia, Weight Watchers 19 Comments
Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)
Receta: Sopa Marinera De Deliciosos Mariscos
And I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word
In several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.
One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how Heather does hers with whole chiles, and what to do if you have to use ground chile powder. Of course, if you can’t find that either, or something about what the market offers is untoward, you can always opt for the garden-variety of chili powder. But unless it is pure ground California or New Mexico chile, it is going to have “filler” in it as well (lots of cumin for one thing) and cumin will radically alter the flavor profile. Not in a bad way, I would think, but it isn’t going to be the same. If you do happen to have the whole chiles, besides the way Heather mentions of cooking them until soft and buzzing up in the food processor, there is a third way, where you lightly toast the peppers until aromatic (either over a flame or under the broiler)(don’t burn them!), then tear off the stems and seed pod, shake out any excess seeds, and buzz them up in a spice grinder to make your own ground chile powder. I do this all the time as I like to concoct my own chili powder blends and ground chiles for enchilada sauce. Besides being customized to my tastes, it is also much cheaper to buy the chiles that way and do things yourself.
Caldo De Siete Mares
But back to the soup. This is a brothy soup, and will be a bit brothier than what you see in the photo. I was not trying to be dishonest about it, but plated the soup so you could see the contents. If you do want more filler, add about 1/3-1/2 more of the ingredients for a well stocked soup. But since I am dieting, brothy is fine with me. You choose how you like it. But if you change the ingredients and are watching WW points, remember to recalculate that on your own.
Check out the participating Blogger C.L.U.E. members this month as we sample each other’s soup and stew recipes. Don’t forget to pin your favorites so you don’t lose them!
I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.
Caldo De Pescado Y Camaron (seafood Soup)
The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here.
Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.
I have shared over 2000 recipes on my blog over the past ten years. Enjoy them all: click posted recipes above for a deep dive.Thistraditional seafood soupis originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.
Caldo De Camarón (mexican Shrimp Soup)
The city and seaport ofVeracruzis located in theGulf of Mexico. It was the first town named by Spanish explorer Hernán Cortés, who landed at the beach of Chalchihuecan nearly six hundred years ago, on April 22nd, 1519, according to historians. Veracruz was the first city founded in Mexican territory, and it was named“Villa Rica de la Santa Veracruz”because Spaniards arrived in this land on the day of the Holy Cross. By the mid-1500s, massive amounts of gold and silver were extracted throughout the entire State of Veracruz and shipped out to Spain through the port city of Veracruz.
Since colonial times, the city of Veracruz has been the main port of entry for millions of foreigners—mainly from Europe and Africa—that came to Mexico and the rest of Latin America. This is the main reason why so many different cultures have influenced the sumptuous cuisine of Veracruz. This culinary richness later made its way to the rest of Mexico, mixing with the already vast and diverse cuisines of the Aztecs, Olmecs, Mayans, and other cultures that inhabited the Mexican territory.
Throughout the beautiful coastline of Veracruz, it is customary to eat thisiconic seafood soupdespite
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