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Fresh Seafood Stew (Sopón Marinero)
Prep 20min
Total45min
Ingredients16
Servings7
Five types of seafood come together in this hearty seafood stew, providing a wonderful addition to this delicious dish.
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Ingredients
1tablespoon olive oil
1cup finely chopped celery
1medium onion, finely chopped (1/2 cup)
4cloves garlic, finely chopped
1tablespoon achiote
1teaspoon saffron threads (1 g)
2cartons (32 oz) Progresso™ chicken broth
1/2teaspoon salt
1/4cup cilantro sprigs
10small fresh clams in shells, washed (about 1/2 lb)
1 1/2pounds cod or halibut filet, cut into 1 inch pieces
1lb uncooked, peeled, deveined medium shrimp
1small whole Dungeness crab, cleaned and cracked into small pieces or 1 pound Stone crab legs
1lb calamari, cleaned, cut into 1/4 inch slices
Fresh cilantro, finely chopped, if desired
Lime wedges, if desired
Directions
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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.
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