Puerto Rican Seafood Soup: Asopao de Mariscos Recipe

Name: Puerto Rican Seafood Soup: Asopao de Mariscos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for sauteing; 1 white onion, cut into large dice, plus 1 white onion, cut into small dice; 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice; 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked; 8 ounces large shrimp, peeled and cleaned, shells reserved; 1 cup canned tomato sauce; 1 cup white wine; 4 cups clam juice; 4 cups water; 1 bay leaf, plus 1 bay leaf; 2 cups rice; 24 Little Neck clams; 24 mussels; 8 ounces sea scallops, cleaned; Pinch saffron; 1/2 bunch culantro (not cilantro), finely chopped

Servings: persons

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

1
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.
2
Add lobster heads and shrimp shells.
3
Cook until color starts changing and starts to look red.
4
Add tomato sauce, white wine, and bay leaf.
5
Add clam juice and water.
6
Cook for at least 2 hours, then strain.
7
In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent.
8
Add rice, clams, mussels, bay leaf, and a pinch of saffron.
9
Add all strained seafood stock and cook until rice is soft, approximately 20 minutes.
10
Add shrimp, scallops, and lobster.
11
Cook for approximately 8 minutes.
12
Add culantro and season with salt and pepper.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Olive oil, for sauteing, 1 white onion, cut into large dice, plus 1 white onion, cut into small dice, 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice, 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked, and more.

Yes, Puerto Rican Seafood Soup: Asopao de Mariscos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerto Rican Seafood Soup: Asopao de Mariscos

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