Fresh Seafood Stew (Sopón Marinero)
cup finely chopped celery
medium onion, finely chopped (1/2 cup)
cloves garlic, finely chopped
teaspoon saffron threads (1 g)
cartons (32 oz) Progresso™ chicken broth
small fresh clams in shells, washed (about 1/2 lb)
pounds cod or halibut filet, cut into 1 inch pieces
lb uncooked, peeled, deveined medium shrimp
small whole Dungeness crab, cleaned and cracked into small pieces or 1 pound Stone crab legs
lb calamari, cleaned, cut into 1/4 inch slices
Fresh cilantro, finely chopped, if desired
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.
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.
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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Five types of seafood come together in this hearty seafood stew, providing a wonderful addition to this delicious dish.