Mariscada (Cuban Seafood Soup)

Ingredients

  • 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

Directions

  • 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.