Puerto rican seafood asopado

Yield: 1 servings

Measure Ingredient
1 \N Onion; diced
1 \N Red pepper; diced
1 \N Green pepper; diced
2 \N Pieces celery; diced
\N \N Shrimp shells from rice dish
\N \N Lobster shells from rice dish
½ cup White wine
½ cup Tomato sauce
2 quarts Water
1 \N Onion; diced
1 \N Red pepper; diced
1 \N Green pepper; diced
2 \N Roasted peppers; diced
2 cups Rice
8 cups Seafood stock
½ pounds Crab meat
1 pinch Saffron
1 pounds Lobster; steamed, meat
\N \N ; removed and shells
\N \N ; reserved
½ pounds Shrimp; shelled and
\N \N ; deveined, shells
\N \N ; reserved
½ cup Sweet peas



Saute onions, pepper, and celery. Add shells and cook for 5 minutes. Add white wine and tomato sauce. Add water and simmer for 45 minutes. Strain and reserve stock.

For Rice:

Saute onions, peppers, and add roasted peppers. Add rice and saute until translucent

Add seafood stock, crabmeat, and saffron cook for about 15 minutes at low heat. Add lobster, shrimp, and sweet peas. Heat 3 minutes before serving Yield: 4 servings

Converted by MC_Buster.

NOTES : Recipe Courtesy of Alex Garcia, Exec. Chef, Calle Ocho, NYC Recipe by: IN FOOD TODAY SHOW #INC309 Converted by MM_Buster v2.0l.

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