Name: Asopao de Mariscos (Seafood Soupy Rice)
Yield: 10 servings
Ingredients: 1.5 cup short-grain rice; 3 lb mussels, scrubbed and bearded; 1 lb monkfish or other firm white fish, cut into 2-inch pieces; 2 lb medium shrimp, peeled and deveined; 1 tsp salt; 0.33 tsp freshly ground black pepper; 0.25 cup juice of 2 limes lime juice; 0.25 cup olive oil; 2 tbsp optional annatto seeds; 2 onions, finely chopped; 5 clove garlic, finely chopped; 0.25 cup finely chopped cilantro; 2 green peppers, cored, seeded and chopped; 3 large tomatoes, peeled, seeded and chopped; 1 tbsp dried oregano; 0.75 cup diced smoked ham; 10 cup or 5 cups bottled clam broth and 5 cups water fish stock; 1 cup cooked peas; 2 pimientos, thinly sliced; 20 pimiento-stuffed olives; 2 tbsp capers

Soups And Sauces

Serves 10

21 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

1½ cup short-grain rice
3 lb mussels, scrubbed and bearded
1 lb monkfish or other firm white fish, cut into 2-inch pieces
2 lb medium shrimp, peeled and deveined
1 tsp salt
⅓ tsp freshly ground black pepper
¼ cup juice of 2 limes lime juice
¼ cup olive oil
2 tbsp optional annatto seeds
2 onions, finely chopped
5 clove garlic, finely chopped
¼ cup finely chopped cilantro
2 green peppers, cored, seeded and chopped
3 large tomatoes, peeled, seeded and chopped
1 tbsp dried oregano
¾ cup diced smoked ham
10 cup or 5 cups bottled clam broth and 5 cups water fish stock
1 cup cooked peas
2 pimientos, thinly sliced
20 pimiento-stuffed olives
2 tbsp capers

Method

Wash the rice and soak in water to cover for 1 hour. Discard any mussels with open shells that fail to close when tapped. Sprinkle the fish and shrimp with salt, pepper and lime juice and let marinate at least 20 minutes.
Heat the oil in a small pan. Add the annatto seeds and saute until golden, about 2 minutes. Strain the oil into a large pan.
Add the onions, garlic, cilantro and green peppers. Cook over medium heat until golden brown, 5 to 6 minutes. Add the tomatoes, oregano and ham and cook until soft, about 5 minutes.
Add the fish stock and bring to a boil. Drain the rice. Add to the stock and bring to a boil again. Reduce heat and simmer 7 minutes. Add the monkfish and mussels and simmer until the mussel shells begin to open, about 5 minutes.
Stir in the shrimp, peas, pimientos, olives and capers and cook until the shrimp are pink and the rice is soft, about 1 minute longer. Discard any mussels that do not open. Serve in large, shallow bowls, with more bowls on the side for empty mussel shells. Yield: 8 to 10 servings.

Notes

A seafood stew that's a cross between bouillabaisse and paella. Short-grain Valencia-style rice can be found at Hispanic markets, or use Italian Arborio rice. From Rafael Pereira, a cooking teacher from Ponce, Puerto Rico, who teaches in Boston.

Original card

The recipe above was transcribed from this scan of Vera’s original card.