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Sopa de Mariscos Recipe

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This recipe for Sopa de Mariscos is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp (with heads and shells; 1 lb or so) – salt it first
White fish (cod; 1-2 lb, depending on how much you want to make) – salt it first
Clams (little neck; NOT cooked; 1 lb or so)
Optional – scallops; Optional, but helps flavor the broth – a fish head or two
Small pasta (Spanish “sopa” pasta is best; like small beads) – one package (1/2 lb or so).
Onion (1/2 to 1, depending on the size of your soup)
Pimiento rojo (one small jar; small red peppers in jar)
Saffron (a generous pinch); Yellow food color (to achieve a nice but not artificial color)
Directions:
Directions:
1. Peel shrimp, boil the skins and heads 5-10 min. Save broth. Do same with fish head, but for ~20 min. Save broth and toss head.
2. Boil clams, 5 min on boil. Save broth. Save clams separately (once cool, remove meat from shells).
3. Sauté onion with olive oil in the large pot that will be used for soup, but wait till oil is hot; add fish to pot and sauté till cooked a bit on outside (a few minutes). Add in shrimp too, for just a few minutes.
4. Add all broths to pot. Add yellow color and saffron and salt. When starts to boil, add sopa noodles and pimiento. Cook 15 min. The soup is best if made in advance (it settles well), like -2 hours

 

 

 

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