Puerto Rican Seafood Soup - (Asopao De Mariscos)

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Puerto Rican Seafood Soup - (Asopao De Mariscos) - print recipe

Yield:

Ingredients:


	Olive oil for sauteing
1	white onion cut large dice
1	white onion cut small dice
1	green pepper cut large dice
1	green pepper cut small dice
2	lobsters - (1 1/2 lbs ea) heads removed and
	reserved, tail sliced 1"-thk pieces, and
	claws cracked
240 g	large shrimp peeled, cleaned,
	and shells reserved
1 cup	canned tomato sauce
1 cup	white wine
4 cup	clam juice
4 cup	water
2	bay leaves divided
2 cup	rice
24	Little Neck clams
24	mussels
240 g	sea scallops cleaned
1 pch	saffron
1/2 bn	culantro (not cilantro) finely chopped

Method:

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 1 of the bay leaves. 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, remaining 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.

This recipe yields 6 servings.

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