Seafood Stew/Soup, Using A Sofrito - {Sopa De Mariscos}

Recipe Ingredients

1 cup	237ml	Sofrito - (see recipe)
4 cups	948ml	Fish stock or clam juice
12		Clams - cleaned
1 lb	454g / 16oz	Sea bass fillet - cut large chunks
1 lb	454g / 16oz	Shrimp - (16/20 ct) - cleaned
12		Mussels - cleaned
1 cup	237ml	Calamari (squid) - cleaned, sliced
1		Tomato - small diced
1/2 cup	73g / 2.6oz	Yellow pepper - small diced
2		Limes - juiced
1		Cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a deep saute pan or fry skillet combine sofrito with fish stock or clam juice on medium-low heat whisking frequently until heated through.

Add the clams, sea bass and shrimp. Cook for 1 minute. Add the mussels and calamari, and cook until all shellfish open.

Finish with tomatoes, yellow pepper, lime juice, cilantro, and salt and pepper, to taste.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B36) - from the TV FOOD NETWORK

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