This is my mom's favorite soup (asopado) I cooked this once per month, it is straightforward. But you need to be patient.
You need:
- Olive oil or vegetable oil, for sauteing
- 1 white onion, cut into large dice
- 1 white onion, cut into small dice
- 1 green pepper, cut into large dice
- 1 green pepper, cut into small dice
- 2 lobsters tails cut in1-inch thick pieces- and 2 claws cracked
- 8 ounces large shrimp, peeled and cleaned, shells reserved
- 1 cup canned tomato sauce
- 1 cup white wine/if you don't have the wine you can add chicken broth
- 4 cups of water
- 1 bay leaf, plus 1 bay leaf
- 1 pound of any fish fillet in chunks
- 8 ounces sea scallops, cleaned
- Pinch saffron
- 1/2 bunch cilantro, finely chopped
In a large stockpot, add enough oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster claws empty and shrimp shells. Cook until the color starts changing and starts to look red. Add tomato sauce, white wine/chicken broth, and bay leaf and water.
Slow cook for at least 2 hours, place everything in the blender and then strain. Cook for 25 minutes more and add tomato paste (1 spoon)
Do this after:
In a medium-size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook for approximately 20 minutes.
Add shrimp, scallops, lobster and the fish fillet chunks. Cook for approximately 12 minutes. Add cilantro and season with salt, pepper, and paprika.
My preference is to make rice and not cooked with the asopado. Serve with a slice of lemon or lime on the side.
