Three Guys From Miami: Cuban and Spanish Food Recipes
Raúl: Back in the good old days in Cuba when we could still catch fish, we used to make simple seafood soups to use up all of the leftovers from a fresh seafood meal the night before.

Jorge: There was a time in Cuba when lobster and crabs were legal and plentiful.

Glenn: This simple dish combines the flavors of the sea in a simple broth that lets the seafood tastes shine.

Seafood Soup -- Sopa de Mariscos

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 6-8 servings

The fruits of the sea brimming in a delicate broth.


3/4 cup olive oil
4 cups onions, chopped
5 cloves garlic, minced
3 cups peeled, chopped tomatoes
1 cup carrots, sliced thin
1 cup potatoes, cubed
3 pounds white-meat fish cut in bite-size pieces
1 pound shrimp, peeled and de-veined
3 lobster tails, shell on, cut in chunks (optional)
1/2 pound scallops
2 quarts fish stock
1 teaspoon salt
1/2 cup wine
1 teaspoon Bijol powder
Fried bread cubes
Make stock by boiling the shells of the shrimp in two quarts water with one teaspoon salt. Strain and reserve stock.

Sauté the onions in half of the olive oil until translucent. Add the tomato and garlic and cook an additional two minutes, stirring constantly. Add the vegetables, the carrots, and the wine to the strained stock. Bring to a rolling boil; reduce heat to low and simmer, uncovered, for 45 minutes to one hour.

Sauté the fish, scallops, lobster, and shrimp in small batches fully cooked. (Shrimp pink and firm fish white and flaky.)

Just before serving: Add the sautéed seafood to the soup stock just before serving.

You also can make individual servings and divide the seafood fairly by spooning equal measures of seafood into individual soup bowls and ladling in soup stock to fill.

Serve topped with small cubes of bread fried in olive oil.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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