Sopa Mariscada
Ingredients
Seafood - use more or less of each type of seafood according to your preference
- 10 littleneck clams
- 15 mussels
- 1 lb shrimp
- 1 fresh lobster, halved lengthwise
- 8 oz calamari
- 10 oz scallops
- 1lb king crab legs
Chopped Vegetables - use vegetables of choice and amounts desired
- 1 tbsp garlic, minced
- carrots
- zucchini
- summer squash
- red bell peppers
- celery
- onions
- cauliflower
Additional Ingredients
- 1 tsp adobo seasoning
- olive oil to coat saute pan
- about 1 cup fish stock (watch Manrique Alvarenga's Fish Stock video here on how2heroes)
For the Roasted Jalapeno Oil - amounts to taste
- jalapeno pepper
- olive oil
- salt
Garnish
- chopped cilantro
How-to
- Split lobster in half lengthwise with a sharp knife and remove tomalley (liver). Rinse lobster halves clean
- Warm a saute pan over medium-high heat and coat with olive oil
- Add 1 tbsp garlic and heat until golden brown. If garlic browns too quickly, add water or fish stock
- Add lobster, meat side down to the pan
- Add scallops, mussels, crab legs, shrimp, little neck clams
- Add calamari last
- Reduce heat to low, cover, and simmer for 10 minutes, or until shellfish open up
- After 10 minutes, remove cover and add chopped vegetables
- Season with salt and pepper
- Add adobo seasoning (mix of salt, garlic, turmeric, oregano, and black pepper)
- Add about 1 cup of fish stock, cover and cook over medium-high heat for 5 minutes or until vegetables are tender
- Recommend serving over saffron rice and garnish with chopped fresh cilantro and roasted jalapeno olive oil (see recipe below)
Roasted Jalapeno Olive Oil
- Roast jalapenos
- Remove skins and discard. Grind, dice or chop the jalapenos
- Add olive oil and salt (best when allowed to sit for a few days but can use immediately)