Sopa De Mariscos Con Coco Recipe
Jumbo Shrimp, Little Necks, PEI Mussels, Fish of The Day, Corn, Yucca, Scallions Lobster Saffron & Coconut Broth
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Ingredients
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Seafood
Vegetables
Broth
Method
Preparation of Ingredients
- 1
Prepare the Yucca
In a large pot, add diced yucca and cover with water. Bring to a boil and cook for about 15-20 minutes, or until tender. Drain and set aside.
- 2
Clean the Seafood
Rinse the jumbo shrimp, clams, and mussels under cold water. Remove any beards from the mussels and check for open clams. Discard any that do not close when tapped.
- 3
Slice the Scallions
Chop the green tops of the scallions and set aside for garnish.
- 4
Prepare the Fish
Cut the fish of the day into bite-sized pieces and set aside.
Cooking the Broth
- 5
- 6
Combine Broth Ingredients
Add coconut milk, fish stock, lobster stock, and saffron threads to the pot. Stir to combine and bring to a gentle simmer.
- 7
Add Yucca and Corn
Once the broth is simmering, add the cooked yucca and corn. Cook for about 5 minutes.
Cooking the Seafood
- 8
Add Seafood
Gently add the shrimp, clams, mussels, and fish to the simmering broth. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.
- 9
Season to Taste
Taste the broth and season with salt and black pepper as desired.
Serving
- 10
Plate the Sopa de Mariscos
Ladle the sopa de mariscos into bowls, ensuring a good mix of seafood and broth in each serving. Garnish with sliced scallions.
- 11
Enjoy
Serve hot and enjoy your delicious Sopa de Mariscos con Coco!
