Asopao de mariscos
Asopao de mariscos is a popular recipe in the Caribbean and countries like Venezuela, the Dominican Republic, and Colombia. It’s usually made in restaurants near beaches because it’s comforting and fulfilling after a long day at the beach.
Servings: 6 people
Equipment
- dutch oven
Ingredients
- 6 cups water
- 2 tbsp olive oil
- 1 ½ cup rice
- 1 big onion
- 1 bell pepper
- 1 to mato
- 2 garlic cloves (minced)
- 1 carrot
- 1 celery stalk
- 200 gr squid
- 200 gr peeled shrimps
- 200 gr clams (with shell)
- 1 fish or seafood bouillon cube
- ¼ cup dry white wine
- 2 tbsp tomato paste
- ½ tbsp black pepper
- 1 tsp thyme
- 1 handful fresh parsley chopped
- Red pepper flakes to taste (optional)
- Lime to serve
- Salt to taste if needed
Instructions
- In a pot boil the water with the bouillon cube, the shrimp shells, carrot (diced), and celery stalk. Boil until the carrot is fork-tender, then blend until you get a smooth soup.
- In a big pot/ dutch oven, add the oil, onion (thinly diced), garlic cloves (minced), bell pepper (thinly diced), and tomato (diced). Let it cook over medium heat for a couple of minutes until the onions are translucent.
- Add the wine and tomato paste and stir to mix. Let it simmer for a couple of minutes to evaporate the alcohol.
- Toss the rice and the shrimp shell soup. Season with thyme, black pepper, red pepper flakes (optional), and salt if needed (taste before adding salt). As soon as it starts to boil, lower the temperature to low, cover with a lid, and let the rice cook for 15 minutes until it gets soggy. If the rice is absorbing too much liquid, add more water. The rice mustn’t dry.
- When the rice is completely done, add all the seafood (cleaned) and let it gently cook for 5 minutes. The shrimp must be pink and the clams open. Sprinkle with thinly chopped fresh parsley. Serve immediately with a wedge of lime.