Seafood and Sausage Sofrito | James Beard Foundation

Ingredients

• 1 cup olive oil
• 6 ounces sliced dry Spanish chorizo
• 8 cloves thinly sliced garlic
• 1 cup finely diced Spanish onion
• 1/4 cup Indian lime pickle
• 1 1/2 pounds heirloom beefsteak tomatoes, chopped
• 2 cups diced eggplant (about 2 eggplants)
• Kosher salt and cracked pepper to taste
• 1/2 cup rice wine vinegar
• 1/2 pound small marble potatoes, quartered (or any small multi-colored potatoes)
• 1 cup tomato juice
• 2 1/2 cups chicken stock
• 1/2 pound de-bearded and washed mussels
• 8 ounces pollock fillet
• 1/4 cup lemon juice
• 4 ounces aged goat cheese