Puerto Rican Seafood Soup: Asopao de Mariscos

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!