The soup starts with a sofrito which is a Caribbean sauce made of tomatoes, peppers, onions, garlic and herbs. It was a lovely base for this soup!
Today I was challenged to prepare a soup that would Say Goodbye to Winter. One that would soothe my soul and chase away the winter blues...for me, that is soup with some type of seafood. I always associate seafood with spring, summer or fall...but, never winter. It is usually a dish on the lighter side and as it warms up, I have to say goodbye to all of the wonderful comfort foods I have been enjoying! This soup has a hint of spring featuring shrimp and rockfish.
Say Goodbye to Winter is hosted by Sally at Bewitching Kitchen Thank you for making me think of spring! It was a delicious bowl of soup!
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
Puerto Rican Asopao
adapted from Coastal Living Magazine
Yields: 4 servings
1 red pepper, chunked
1 small tomato, quartered
1/2 onion, rough chop
1 jalapeno chile, stem, seeds removed
5 cloves garlic
1/4 cup fresh cilantro leaves
2 Tbsp extra virgin olive oil
1 Tbsp smoked paprika (The amount may be adjusted up or down based on preference.)
1 cup Sofrito
2 Tbsp tomato paste
2 cups uncooked long-grain rice
1 1/2 Tbsp kosher salt, divided
6 cups water
1/4 cup red wine vinegar
1 bay leaf
2 pounds firm white fish fillets, cut into 1-in. cubes (snapper, rockfish, etc.)
1 pound raw large shrimp, peeled, deveined
2 tomatoes diced (about 2 cups)
1/2 white onion, small chop
1/4 cup chopped fresh cilantro leaves
2 lemons or limes cut into wedges
2 jalapeno chiles, thinly sliced
Prepare the sofrito.
In a blender process all of the sofrito ingredients until finely chopped and incorporated. (Process just enough so that there are no large chunks in the mixture.)
Prepare the asopao.
Heat oil in a large heavy stockpot over medium high heat. Add the paprika and cook until fragrant. Add the sofrito and the tomato paste. Cook, stirring often until the mixture is fragrant and slightly reduced, about 5-6 minutes. Add the rice and cook 1-2 minutes, stirring, until slightly toasted. Add 1 Tablespoon salt. Add the water, vinegar and bay leaf then bring the mixture to a boil. Reduce the heat to low and cover. Cook until the rice is almost tender, about 15 minutes.
While the rice is cooking, prepare the seafood. Season the fish with the remaining 1/2 Tablespoon of salt. Uncover the stockpot, nestle the fish, shrimp and tomatoes in the rice. Cover and cook until the rice and fish are fully cooked, about another 15 minutes. Remove the soup from the heat and allow to stand for five minutes.
Garnish the soup with any or all of the toppings.
We both enjoyed this soup, stew, gumbo....on that day the sun was shining...the trees were blooming and the citrus is offering tiny little buds to make us smile! Thank you, Sally!