Sophia's Puerto Rican Style Seafood Stew (Asopado de Mariscos)

Savory and hearty. Perfect for seafood lovers. You don't necessarily have to use the seafood I chose to use. I recommend using seafood that is fresh to your area. I prefer to use homemade stock, but, store bought works just as well. Contact me if you have any questions or would like something further explained. Feliz Provecho!

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 437 Calories

Ingredients

• 2 cups water
• 1 cup white wine
• 1 onion, finely diced
• 1 tablespoon olive oil
• 1 cup white rice
• 2 bay leaves
• 1 pound large shrimp, peeled and deveined
• 1 bunch fresh cilantro, chopped
• 1 pinch saffron
• 2 tomatoes, diced
• 12 mussels, cleaned and debearded
• 1 green bell pepper, finely diced
• 2 garlic cloves, finely chopped
• Salt and fresh-ground black pepper
• 4 cups seafood stock, divided
• 12 littleneck clams, scrubbed and rinsed

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.

Step 3

Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.

Step 4

Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.