SOPON MARINERO
| INGREDIENTS 1 tablespoon olive oil 1 cup finely chopped celery 1 medium onion, finely chopped (1/2 cup) 4 cloves garlic, finely chopped 1 tablespoon achiote 1 teaspoon saffron threads (1 g) 2 cartons (32 oz) Progresso™ chicken broth 1/2 teaspoon salt 1/4 cup cilantro sprigs 10 small fresh clams in shells, washed (about 1/2 lb) 1 1/2 pounds cod or halibut filet, cut into 1 inch pieces 1 lb uncooked, peeled, deveined medium shrimp 1 small whole Dungeness crab, cleaned and cracked into small pieces or 1 pound Stone crab legs 1 lb calamari, cleaned, cut into 1/4 inch slices Fresh cilantro, finely chopped, if desired Lime wedges, if desired | HOW TO MAKE
1.In 8 quart Dutch oven, heat oil over medium-high heat. Cook celery, onions and garlic until onions are soft. Stir in saffron and achiote until well blended. Add chicken broth, salt and cilantro sprigs; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
2.Return to boiling. Discard any broken shell or open (dead) clams that do not close when tapped. Stir clams and cod into broth mixture. Reduce heat. Cover; simmer 4 to 6 minutes or until clams open and fish flakes easily with fork. Stir in shrimp and calamari; simmer until shrimp are pink and calamari are tender about 2 minutes.
3.Stir in crab. Simmer uncovered about 5 minutes or until heated through. Discard any unopened clams. Top each serving with fresh cilantro and lime wedges. Serve with crusty bread to dip into broth, if desired.
|
0 Comments