Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrit

Name: Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sofrito, recipe follows; 4 cups fish stock or clam juice; 12 clams, cleaned; 1 pound sea bass fillet, cut into large chunks; 1 pound shrimp (16/20 per pound size), cleaned; 12 mussels, cleaned; 1 cup calamari (squid), cleaned and sliced; 1 tomato, small diced; 1/2 cup yellow pepper, small diced; 2 limes, juiced; 1 bunch cilantro; Salt and pepper, to taste; 1 ounce bacon (about 1 strip), whole (smoked if available); 1 tablespoon olive oil; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 cup chopped red onion; 4 cloves garlic; 1/4 teaspoon minced habanero or Scotch bonnet; 1/4 teaspoon minced jalapeno; Pinch saffron; 6 to 8 ounces dry Spanish sherry; 1/2 cup cream, if desired

Servings: persons

1 cup sofrito, recipe follows
4 cups fish stock or clam juice
12 clams, cleaned
1 pound sea bass fillet, cut into large chunks
1 pound shrimp (16/20 per pound size), cleaned
12 mussels, cleaned
1 cup calamari (squid), cleaned and sliced
1 tomato, small diced
1/2 cup yellow pepper, small diced
2 limes, juiced
1 bunch cilantro
Salt and pepper, to taste
1 ounce bacon (about 1 strip), whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

1
In a deep saute pan or fry skillet combine sofrito with fish stock or clam juice on medium low heat whisking frequently until heated through.
2
Add the clams, sea bass and shrimp.
3
Cook for 1 minute.
4
Add the mussels and calamari, and cook until all shellfish open.
5
Finish with tomatoes, yellow pepper, lime juice, cilantro, and salt and pepper, to taste.
6
In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds.
7
Add red and yellow peppers, onions, and garlic, and saute until soft.
8
Add the habanero, jalapeno, and saffron, cook for 1 minute.
9
Add the sherry and cream if desired.
10
Reduce by 1/4, cool and puree in a blender.

401

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 23 ingredients. The key ingredients include: 1 cup sofrito, recipe follows, 4 cups fish stock or clam juice, 12 clams, cleaned, 1 pound sea bass fillet, cut into large chunks, and more.

Yes, Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito 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 Mariscos: Seafood Stew/Soup, Using a Sofrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions