Mariscada (Cuban Seafood Soup)
1/4 cup extra virgin olive oil
2 cups sweet peppers, chopped
2 1/2 cups sweet onions, chopped
2 tablespoons fresh garlic, chopped
3 pints fish stock
3 cups san marzano tomatoes with juice, hand crushed
2 bay leaves
1 tablespoon kosher salt
1 tsp hot smoked paprika
1 teaspoon oregano
pinch of saffron
1 pound firm white fish, chunked and skinned (grouper, corvina, dorado)
1 pound squid, cleaned
1 pound gulf shrimp, peeled and deveined
24 small hardshell clams, rinsed
1/2 cup fresh parsley, chopped
In a large stock pot, heat evoo, add veggies and saute for 5 minutes. Add fish stock, tomatoes, bay leaves, salt, paprika, oregano, and saffron, bring to a boil.
Add seafood, resume boil, then simmer 6 to 8 minutes. Make sure all the clams open, discard any that do not open. Add fresh parsley last. Serve soup with crusty french bread.
Serves 6 to 8 people.