"Sancocho" de Mariscos Recipe (Shellfish Stew)

'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.

Course Soup

Cuisine Caribbean, Dominican, Latino

Keyword caldo, marisco, shellfish

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings servings

Calories 805kcal

Author Clara Gonzalez

Ingredients

3 lb [1.4 kg] of large whole shrimp
1 teaspoon of dry oregano
4 sprigs of thyme
4 cloves of garlic , crushed
2 unripe plantains , peeled and sliced
1.5 lb [0.7 kg] of auyama (West Indies pumpkin), peeled and cubed, divided
1 lb [0.45 kg] of waxy potatoes , peeled and cubed
2 lb [0.9 kg] of assorted shellfish and seafood (see notes)
1 sprig of cilantro
1 teaspoon of lime juice
1 teaspoon of salt (or more, to taste)
1/4 teaspoon of pepper (or more, to taste)

Instructions

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.
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.
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.
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.

Notes

Pick whatever shellfish and seafood you like, mine included mussels, lobster and scallops. You may also add bits of fish of your choice.

Nutrition