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Daisy Cooks Asopao de Mariscos/

Posted By: Millie
Date: Wednesday, October 5, 2005 at 12:58 p.m.

In Response To: Daisy Cooks Seafood and Angel Hair Pasta (Hank)

Asopao de Mariscos

Serves 6-8

From Daisy Martinez, who notes that this can be made with nearly anything: chicken, salt cod, sausage, or even lobster.

3 pounds shrimp in shells
3 3/4 quarts clam juice
3 carrots, scraped
4 stalks celery, halved
2 bay leaves
1 large bunch cilantro
1 large Spanish onion, peeled
4 cloves garlic, smashed
2 tablespoons achiote seed (available from most supermarkets and Latin grocery stores)
3 tablespoons olive oil
1 cup sofrito (preferably homemade, recipe foilows)
1/2 cup alcaparrado (available from most supermarkets and Latin grocery stores)
1/2 teaspoon ground cumin
2 cups diced celery
2 cups diced carrots
1 cup long grain rice
1 dozen littleneck clams 1 pound mussels
Salt & fresh ground pepper to taste
Chopped cilantro for garnish

To make stock, put shrimp in a pot with water to cover and bring to boil. Lower heat to medium and cook until just pink. Remove shrimp and set aside. Pour in clam juice, make a bouquet from carrots, celery, bay leaf and cilantro and add to pot. Add onion and garlic. Make a small cheesecloth sachet for the achiote and add to the stock. Bring to boil, lower heat to simmer, skimming any foam that rises to the top. When it reaches a golden saffron color (about 10-15 minutes), remove the achiote. Shell and reserve the shrimp, and add shells to the stock. Simmer for 30 minutes and strain.

Add the olive oil to large pot, stirring in the sofrito and cooking out the water. Add the alcaparrado, cumin, diced celery and carrots, stirring to mix. Mix in rice. When the ends of the rice start to turn chalky, pour in 8 cups of stock. Cook on medium, stirring occasionally, until the rice is barely cooked through or has absorbed most of the broth. The rice should not have split yet.

Add the shrimp, clams, mussels and 2 cups of broth, cover and cook about 12-15 minutes until clams have opened. Add salt and pepper and garnish with chopped cilantro. Add extra broth if you like your asopao more soupy.

The super sauce

Daisy Martinez calls homemade sofrito "the one indispensable, universal, un-live-withoutable recipe." She adds it to yellow rice, soup, spaghetti sauce, braised chicken and sautéed shrimp. For about 4 cups, coarsely chop 2 Spanish onions and 3-4 Italian frying peppers (or cubanelles) in a food processor. With the motor running, add 16-20 cloves of garlic, a large bunch of cilantro, 4 leaves of culantro (available from Latin markets), or another handful of cilantro, 3-4 cored plum tomatoes, 1 large red bell pepper and, if available, 7-10 ajices dulces, or Puerto Rican sweet peppers. Process until smooth and refrigerate or freeze.

Originally published on June 5, 2005

--------------------------
Recipe from "Daisy Cooks! Latin Recipes that Will Rock Your World," by Daisy Martinez with Chris Styler (Hyperion, 2005)

Martinez's book is a welcome addition to the cookbook shelf, and brings home the flavors that our Hispanic neighbors have long enjoyed. If you are interested in Hispanic cooking.

For the rub (or substitute 3 tablespoons Goya brand Adobo All-Purpose Seasoning, available in most supermarkets):

6 tablespoons salt

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons ground black pepper

1-1/2 teaspoons ground oregano

optional: 1 teaspoon each dried citrus zest, cumin and/or saffron

For the pork chops

6 to 8 (1-inch thick) loin pork chops (3 to 4 pounds)

juice of 3 oranges

juice of 1 lemon

2 tablespoons cider vinegar

2 cloves garlic, smashed and peeled

canola or other vegetable oil

Make the rub: Mix all of the ingredients together. Reserve 3 tablespoons for this recipe and save the rest, in a covered jar, for another use.

Rub both sides of the pork chops with the reserved dry rub. Place the coated chops in a deep baking dish, overlapping them if necessary. In a small bowl, stir together the orange and lemon juice, vinegar and garlic and pour over the chops. Massage the marinade into the meat a bit. Allow to marinate at room temperature for 1 hour, or cover and refrigerate for up to 1 day.

Coat the bottom of a large, heavy skillet with the oil and heat over medium heat until the surface ripples. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching (you can work with two skillets if you like). Cook until the chops are well browned on the underside, about 6 minutes. Turn and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. If cooking in batches, keep the finished batch warm until the second batch is done. Serve immediately.

Yield: 6 to 8 servings, or "4 Daisy servings"
--------------------------------------
Recipe from "Daisy Cooks! Latin Recipes that Will Rock Your World," by Daisy Martinez with Chris Styler (Hyperion, 2005)

For the achiote oil (or substitute 2 packets Sazon Goya Con Culantro y Achiote-Coriander and Annatto, available in most supermarkets):

1/2 cup olive oil

1 tablespoon annatto (achiote) seeds

For the sofrito (or substitute Goya brand bottled sofrito, available in most supermarkets):

2 medium Spanish onions, peeled and cut into large chunks

3 to 4 Italian frying peppers or cubanelle peppers

16 to 20 cloves garlic, peeled

1 large bunch cilantro, rinsed

3 to 4 ripe plum tomatoes, cored and cut into chunks

1 large red bell pepper, cored and seeded and cut into chunks

7 to 10 ajices dulces (tiny sweet peppers); if not available increase the cilantro to 1-1/2 bunches and add a pinch of cayenne pepper

4 leaves fresh culantro (a serrated-leaf, very powerful cilantro), optional

For the rice:

1/2 cup chopped, pitted alcaparrado (a mixture of olives, pimientos and capers often sold in supermarkets) or pimiento-stuffed olives

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 bay leaves

2 tablespoons salt (see note)

3 cups long-grain white rice

chicken broth or canned, as needed (about 4 cups)

Make the achiote oil: Heat the oil and the annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat, or the seeds will turn black and the oil will turn a nasty green. Once the seeds are sizzling, remove the pan from the heat and let it stand until the sizzling stops. Strain the oil.

Make the sofrito; combine all of the sofrito ingredients in the bowl of a food processor and process until fairly smooth. Remove 1/2 cup for this recipe and store the rest in 1/2-cup portions in the freezer. (It can be used in meat loaf, minestrone, chili and other dishes).

In a heavy pot, heat the achiote oil (or 1/2 cup olive oil and the 2 packets Sazon Goya con Culantro y Achiote). Add the sofrito and cook until most of the water has evaporated. Add the alcaparrado (or chopped olives), cumin, pepper and bay leaves, and stir to combine. If you have made the achiote oil and sofrito from scratch, add 2 tablespoons of the salt. If using the store-bought substitutions, which are high in sodium, don't add any salt now. Taste for salt at the end.

When the mixture is bubbling, add the rice, stirring to coat. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth is boiled down to the level of the rice. Stir the rice once, reduce the heat to low, cover and cook for 15 minutes without opening the cover or stirring. Remove the cover and check; the liquid should be absorbed and the rice should be tender; if not, cover and cook on low heat for up to 5 more minutes. Gently fluff the rice.

Yield: 8 servings or "6 Daisy servings"

Recipe from "Daisy Cooks! Latin Recipes that Will Rock Your World," by Daisy Martinez with Chris Styler (Hyperion, 2005)

Copyright 2005, Newspaper Enterprise Assn.

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Messages In This Thread

Daisy Cooks Seafood and Angel Hair Pasta
Hank -- Tuesday, October 4, 2005 at 11:29 a.m.
Daisy Cooks Asopao de Mariscos/
Millie -- Wednesday, October 5, 2005 at 12:58 p.m.
Daisy Cooks Fried Chicken Cutlets with Salsa/Seared Cod with Chile Sauce/ Hearty Braised Chicken Legs
Millie -- Wednesday, October 5, 2005 at 1:21 p.m.
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allyson -- Saturday, March 4, 2006 at 5:42 p.m.

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