How to Make a seafood sopa mariscada
Shellfish. Lobster. Mussels. Crab legs. Clams. Shrimp. Calamari. Fish stock.
This is what it takes to make the sopa mariscada, a delicious seafood dish that may be too much the everyday meal, but not for shellfish lovers.
Shellfish and lobster, flavored with fish stock and fresh vegetables, is a seafood-lover's dream. Mussels, crab legs, clams, shrimp, calamari - it's all in here. Add more or less of your favorites and garnish with a zesty roasted jalapeno oil for a heaping bowl of comfort.
Seafood - use more or less of each type of seafood according to your preference
* 10 littleneck clams
* 15 mussels
* 1 lb shrimp
* 1 fresh lobster, halved lengthwise
* 8 oz calamari
* 10 oz scallops
* 1lb king crab legs
Chopped Vegetables - use vegetables of choice and amounts desired
* 1 tbsp garlic, minced
* summer squash
* red bell peppers
* 1 tsp adobo seasoning
* olive oil to coat saute pan
* about 1 cup fish stock (watch Manrique Alvarenga's Fish Stock video here on how2heroes)
For the Roasted Jalapeno Oil - amounts to taste
* jalapeno pepper
* olive oil
* chopped cilantro