Sopa de Mariscos

Sopa de Mariscos
Average: 2.7 (11 votes)

Sopa de Mariscos ingredients

  • 10 c chicken stock
  • 1⁄2 c Dry white wine
  • 1 Bay leaf
  • 2 T garlic
  • 1⁄8 t Powdered saffron
  • 3 T Jalapeno chile
  • 2 c tomato concasse
  • 24 manilla clam
  • 2 lb Firm white fish fillet
  • 1⁄2 lb Bay scallops
  • 1⁄2 lb tiger prawn
  • 2 T Cilantro
  • 1⁄4 t Salt
  • 1⁄4 t Pepper
  • 6 Lime wedge

Cooking Sopa de Mariscos

1. Combine broth, wine, bay leaf, garlic, saffron, and chiles in a saucepot, over a moderate flame.
2. Bring to a boil, reduce heat, and simmer for 30-40 minutes stir in tomatoes, return to a boil.
3. Add clams, return to a simmer.
4. Cut fish into medium chunks and add to pot. Add scallops and shrimp.
5. Cover and simmer until clams pop open and fish is opaque in the center.
6. Seasoni to taste with salt and pepper.
7. Ladle into large shallow soup bowls.
8. Garnishi with minced cilantro and lime wedges.
9. Serve hot, with fresh hot tortillas to the side.

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