'Sancocho' de Mariscos Recipe (Shellfish Stew): An amazing stew inspired by our national soup, thick and hearty and loaded with the flavors of the sea.
¼teaspoonpepper(freshly-cracked, or ground) (or more, to taste)
Instructions
1. Make broth
Shell the shrimp and separate shells/heads from the rest. Return shrimp to the refrigerator.Boil the shells and heads over low heat in 2 quarts [2 lt] of water for 45 mins, frequently replenishing the water to maintain the same level.Sieve to separate the liquid from the solids. Discard the solids.
2. Cook vegetables
Heat broth over medium heat, add oregano, thyme, and garlic.Add the plantains and half the pumpkin to the liquid and boil until everything is cooked through (10-15 mins). Add water as it becomes necessary to maintain the same level.
3. Make base
Remove from the heat and cool to room temperature. Discard the thyme and blend until all the solids have dissolved.Heat this mixture and add the potatoes and remaining pumpkin, simmering over low heat until the solids are cooked through.
4. Cook shellfish
Add the shellfish and shrimp tails. Simmer until the shrimp turns bright pink (5-10 mins). Stir in cilantro and lime juice, season with salt and pepper to taste.
5. Serve
Remove from the heat and serve warm. It goes great with some avocado slices, so do if you have avocado.
Notes
Pick whatever shellfish and seafood you like, mine included mussels, lobster and scallops. You may also add bits of fish of your choice.