Sailor's Seafood Soup (Sopón Marinero) | PrimalGourmet

Name: Sailor's Seafood Soup (Sopón Marinero) | PrimalGourmet
Total time: 120 min
Ingredients: ¼ teaspoon saffron threads; 2 tablespoons extra-virgin olive oil; 8 large shrimp shells; 2 medium carrots (cut in half); 2 celery stalks (cut in half); ½ yellow onion (cut in half); 3 cloves garlic; ¼ cup fresh parsley leaves; 2 quarts Kettle & Fire Chicken Broth; 2 bay leaves; 1 teaspoon kosher salt (plus more as needed); ½ teaspoon black peppercorns; 2 tablespoons extra virgin olive oil; ½ medium onion (diced); ½ red bell pepper (diced); ½ green bell pepper (diced); 1 jalapeño pepper (finely chopped, optional, omit for mild version); Kosher salt (to taste); 1 teaspoon paprika (substitute 1 teaspoon achiote powder); 2 tablespoons tomato paste; 3 cloves garlic (finely chopped); Reserved Saffron Broth; 12 little neck clams; 1 pound fresh mussels; 8 ounces grouper (cubed, substitute any firm white fish such as cod, monk fish, haddock or halibut); ½ pound 16/20 shrimp (peeled and deveined); ¼ cup finely chopped fresh cilantro (for serving); 2 limes (cut into wedges, for serving); Steamed rice (for serving)

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This Sailor's Seafood Soup (Sopón Marinero) is loaded with a variety of fresh seafood cooked in a rich and savoury saffron broth.

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Ingredients

¼ teaspoon saffron threads
2 tablespoons extra-virgin olive oil
8 large shrimp shells
2 medium carrots (cut in half)
2 celery stalks (cut in half)
½ yellow onion (cut in half)
3 cloves garlic
¼ cup fresh parsley leaves
2 quarts Kettle & Fire Chicken Broth
2 bay leaves
1 teaspoon kosher salt (plus more as needed)
½ teaspoon black peppercorns
2 tablespoons extra virgin olive oil
½ medium onion (diced)
½ red bell pepper (diced)
½ green bell pepper (diced)
1 jalapeño pepper (finely chopped, optional, omit for mild version)
Kosher salt (to taste)
1 teaspoon paprika (substitute 1 teaspoon achiote powder)
2 tablespoons tomato paste
3 cloves garlic (finely chopped)
Reserved Saffron Broth
12 little neck clams
1 pound fresh mussels
8 ounces grouper (cubed, substitute any firm white fish such as cod, monk fish, haddock or halibut)
½ pound 16/20 shrimp (peeled and deveined)
¼ cup finely chopped fresh cilantro (for serving)
2 limes (cut into wedges, for serving)
Steamed rice (for serving)