Happy Sabroso Saturday!
Let’s begin by announcing the winner of The Sweet Treat Apron Giveaway…
Congrats to Ofelia! Muchas gracias (many thanks) to all who entered and no worries because there will be many more fun giveaways coming soon.
This Sabroso Saturday I bring you a meatless dish in honor of all who may have given up meat for the season or are just plain seafood lovers like myself.
Daisy Martinez creates this splendid and savory seafood soup that will fill your tummy and satisfy your taste buds. This is an intermediate level recipe but the steps are simple, just follow the recipe.
I also found a recipe for guanimes (pronounced gwa-nee-mes) from Rican Recipes. Guanimes are a traditional jibarito treat simply because they’re delicious, filling and won’t cost you much to make. Guanimes go perfect alongside a fish stew, soup, or codfish dish. Check out Lisa of New York Chica’s Sabroso Saturday recipe for Bacaloa (salted codfish)!
Asopao de Mariscos/ Puerto Rican Seafood Soup
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
- Olive oil, for sauteing
- 1 white onion, cut into large dice, plus 1 white onion, cut into small dice
- 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
- 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
- 8 ounces large shrimp, peeled and cleaned, shells reserved
- 1 cup canned tomato sauce
- 1 cup white wine
- 4 cups clam juice
- 4 cups water
- 1 bay leaf, plus 1 bay leaf
- 2 cups rice
- 24 Little Neck clams
- 24 mussels
- 8 ounces sea scallops, cleaned
- Pinch saffron
- 1/2 bunch culantro (not cilantro), finely chopped
- In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
- In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 lb. yellow cornmeal
- 2 cups milk
- 2 cinammon sticks
- 1/4 cup flour
- 1 tsp. salt
- 8-10 banana leaves*
- 3 qts. water with salt
- In a bowl, combine the yellow cornmeal and the flour and set aside.
- Pour the milk in a saucepan; add the salt and cinammon sticks which you will bring to a boil.
- Remove the cinammon sticks after it boils and add the milk slowly to the cornmeal and flour.
- Mix well until all the liquid is absorbed.
- Now cut the plantain leaves in pieces so you can wrap about 1/4 cup of the mix in each square. (Approximately 8×8 inches)
- Place the mix in the center of the banana leaf and fold the sides and ends up.
- Tie each end with butcher’s twine.
- Repeat this until all of the mix has been used.
- In a very large pot, bring the water with salt to a boil and add the guanimes.
- After you have placed the guanimes in the boiling water, bring the heat down to a simmer and cook for about an hour.
- After they are done, just unwrap the guanimes and place on a platter.
* Banana leaves are very inexpensive to buy. They go for about $3 – $4 for a large pack. Goya makes banana leaves that can be found in the frozen aisle of most supermarkets or grocery stores or you can simply swap the banana leaves for parchment paper. Banana leaves gives the guanime a traditional and more exotic flavor.