Puerto Rican Seafood Soup - {Asopao De Mariscos}

Recipe 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
8 oz	227g	Large shrimp - peeled, cleaned,
		And shells reserved
1 cup	237ml	Canned tomato sauce
1 cup	237ml	White wine
4 cups	948ml	Clam juice
4 cups	948ml	Water
2		Bay leaves - divided
2 cups	320g / 11oz	Rice
24		Little Neck clams
24		Mussels
8 oz	227g	Sea scallops - cleaned
1		Saffron
1/2		Culantro (not cilantro) - finely chopped

Recipe Instructions

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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C20) - from the TV FOOD NETWORK

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