Sopa De Marisco Recipe

Name: Sopa De Marisco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, chopped; 1 1/2 white onions, chopped; 1 poblano pepper, chopped; 1 jalapeno pepper, chopped; 1 1/2 tablespoons olive oil; 1 1/2 cups chopped tomatoes; 4 garlic cloves; 2 teaspoons saffron threads; 1 large handful cilantro; 1 dozen mussels; 1 lb shrimp, with shells and heads on; 2 large clusters snow crab legs or 8 salt blue crabs; 2 -3 firm white fish fillets, such as swai; 1/2 lb scallops, and or 1/2 lb squid, if desired; salt; 4 cups fish stock

Servings: persons

2 red bell peppers, chopped
1 1/2 white onions, chopped
1 poblano pepper, chopped
1 jalapeno pepper, chopped
1 1/2 tablespoons olive oil
1 1/2 cups chopped tomatoes
4 garlic cloves
2 teaspoons saffron threads
1 large handful cilantro
1 dozen mussels
1 lb shrimp, with shells and heads on
2 large clusters snow crab legs or 8 salt blue crabs
2 -3 firm white fish fillets, such as swai
1/2 lb scallops, and or 1/2 lb squid, if desired
salt
4 cups fish stock

1
Heat olive oil in a large stock pot and add onions and red peppers.
2
After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads.
3
Let soften a little and add the tomatoes and heat throuugh.
4
Place all of this in a blender with the handful of cilantro and puree.
5
Return Sofrito to stock pot and add the fish stock.
6
Heat to boiling and salt to taste.
7
Add mussels, shrimp, fish and top off with crab legs or blue crabs.
8
Cover and heat up to near boiling again.
9
Add scallops and cover for just 2-3 minutes.
10
Drizzle a bit of heavy cream in soup if desired.
11
Ladle into large soup bowls, top with crab legs and garnish with cilantro.

393

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: 2 red bell peppers, chopped, 1 1/2 white onions, chopped, 1 poblano pepper, chopped, 1 jalapeno pepper, chopped, and more.

Yes, Sopa De Marisco 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!

Sopa De Marisco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions