Assorda (dry Soup) Recipe
Recipe information
Make Assorda (dry Soup) in just 40m. monkfish, lobster, shrimp and clams
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Seafood
Spices and Seasonings
Liquids
Optional Garnish
Preparation
1. Prepare the Seafood
Cut the monkfish fillet into bite-sized pieces. If not using pre-cooked lobster, boil and remove the meat from the shell. Ensure the shrimp are peeled and deveined, and the clams are cleaned.
Cooking
2. Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add Seafood
Add the monkfish, lobster, shrimp, and clams to the pot. Season with paprika, salt, and black pepper. Sauté for about 5 minutes until the seafood starts to cook.
4. Add Liquids
Pour in the fish stock and water, bringing the mixture to a gentle simmer. Let it cook for an additional 10-15 minutes until all seafood is cooked through and clams have opened.
5. Serve
Ladle the Assorda into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Local Coupons
No local coupons found for this recipe's ingredients.