Jul 14 2026
Restaurants›Ole Tapas Lounge and Restaurant›Mofongo De Mariscos Recipe

Mofongo De Mariscos Recipe

Inspired by Ole Tapas Lounge and Restaurant
Time1h
Serves4

Mixed seafood

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Ingredients

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Seafood

Plantains

Sofrito

Broth

Method

Prepare Seafood

  1. 1

    Sauté Seafood

    In a large skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp, calamari, scallops, and fish pieces. Season with salt, black pepper, and paprika. Cook for about 5-7 minutes or until the seafood is cooked through. Remove from pan and set aside.

Make Sofrito

  1. 2

    Cook Sofrito

    In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic, chopped onion, and bell pepper until they are soft and fragrant, about 5 minutes. Add the chopped tomato and cilantro, cooking for an additional 2 minutes. Return the seafood to the skillet, mixing well.

Prepare Plantains

  1. 3

    Fry Plantains

    In a pot of boiling salted water, add the chunks of green plantains. Boil for about 15-20 minutes, or until tender. Drain and let them cool slightly. In a separate pan, heat oil for frying and fry the boiled plantains until golden brown, about 3-5 minutes on each side.

Combine and Serve

  1. 4

    Mash Plantains

    In a large bowl, mash the fried plantains until smooth. Gradually add the seafood and sofrito mixture, folding gently until well combined. If the mixture is too thick, add a splash of seafood stock to reach desired consistency.

  2. 5

    Serve

    Serve the mofongo in a bowl or mold, drizzling with the seafood broth that has been mixed with lemon juice. Garnish with extra cilantro if desired.

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