Puerto rican seafood asopado
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; diced | |
| 1 | Red pepper; diced | |
| 1 | Green pepper; diced | |
| 2 | Pieces celery; diced | |
| Shrimp shells from rice dish | ||
| Lobster shells from rice dish | ||
| ½ | cup | White wine |
| ½ | cup | Tomato sauce |
| 2 | quarts | Water |
| 1 | Onion; diced | |
| 1 | Red pepper; diced | |
| 1 | Green pepper; diced | |
| 2 | Roasted peppers; diced | |
| 2 | cups | Rice |
| 8 | cups | Seafood stock |
| ½ | pounds | Crab meat |
| 1 | pinch | Saffron |
| 1 | pounds | Lobster; steamed, meat |
| ; removed and shells | ||
| ; reserved | ||
| ½ | pounds | Shrimp; shelled and |
| ; deveined, shells | ||
| ; reserved | ||
| ½ | cup | Sweet peas |
Directions
FOR STOCK
FOR RICE
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.