Entree: Dominican Republic – Southern Culinary Region – Asopao de Mariscos (Dominican seafood rice stew of tomatoes, rice, and savory broth)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 3 min

Total 45 min

Ingredients

- 12 large shrimp, peeled and deveined, approx. 1 lb (454 g)
- 8 oz (225 g) firm white fish fillets (e.g., grouper or cod), cut into 1-inch pieces
- 12 mussels, scrubbed, approx. 8 oz (225 g)
- 1 1/2 cups (300 g) long-grain rice, rinsed
- 6 cups (1.44 L) seafood stock or fish broth
- 1/4 cup (60 ml) olive oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 1/2 cup (75 g) red bell pepper, chopped
- 1/2 cup (75 g) green bell pepper, chopped
- 3 garlic cloves, minced, about 12 g
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz) diced tomatoes (400 g)
- 1/2 cup (120 ml) dry white wine or extra stock (optional)
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 1/2 cup (120 ml) coconut milk (optional for coastal versions)
- 3 tbsp (45 ml) chopped fresh cilantro
- 3 scallions, thinly sliced, about 1/2 cup (30 g)
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 2 tbsp (30 ml) sofrito or homemade blended pepper-onion-garlic mixture
- Salt and freshly ground black pepper to taste

Instructions

1. In a large pot heat the olive oil over medium heat. Add the chopped onion, red and green bell peppers, and sofrito; sauté until soft, about 5–7 minutes.
2. Add the garlic and tomato paste, stir and cook 1–2 minutes until fragrant. Pour in the diced tomatoes and cook 3–4 minutes to meld flavors.
3. Add the rice, oregano, bay leaf, and seafood stock (and white wine if using). Bring to a simmer, reduce heat to medium-low, and cook uncovered, stirring occasionally, until the rice is almost tender, about 12–15 minutes.
4. If using, stir in the coconut milk. Gently add the fish pieces, shrimp, and mussels to the pot; nestle them into the rice and simmer until seafood is cooked through and mussels have opened, about 5–8 minutes.
5. Remove from heat; discard any unopened mussels and the bay leaf. Stir in lime juice, cilantro, and scallions. Adjust salt and pepper to taste.
6. Let rest 3 minutes for flavors to settle, then serve hot in deep bowls with extra lime wedges and hot sauce on the side.