Every country in Latin America has a variation on this classic dish. To add to its charm, it is also full of many delicious and nourishing ingredients. This delicious seafood and fish recipe can lift anyone’s spirits, especially in the wintertime.
In Ecuador there is an oven made sopa de marisco made from grated plátanos verdes (plantains) and served over a sofrito. The traditional way to serve it is in individual ceramic dishes. In Venezuela the Fosforera, or Siete Potencias as it is also known, is very well know. The stock itself is made from a variety of seafood including octopus and crab. Some people believe it is an aphrodisiac, and other’s believe it can make a sick person get better. In Colombia there are different varieties depending on how close you are to the sea, but it is always a fantastic mix of the best that Colombia’s land and1 waters have to offer.
There are so many varieties of this soup that it would be impossible to list them all. What I can say for certain is that Sopa de Marisco is good for the soul. I hope this one will make you want to lick your fingers, and leave you wanting more!
Let’s take a look at how it is made.