Sopa De Marisco

• 2 red bell peppers, chopped
• 1 1/2 white onions, chopped
• 1 poblano pepper, chopped
• 1 jalapeno pepper, chopped
• 1 1/2 tablespoons olive oil
• 1 1/2 cups chopped tomatoes
• 4 garlic cloves
• 2 teaspoons saffron threads
• 1 large handful cilantro
• 1 dozen mussels
• 1 lb shrimp, with shells and heads on
• 2 large clusters snow crab legs or 8 salt blue crabs
• 2 -3 firm white fish fillets, such as swai
• 1/2 lb scallops, and or 1/2 lb squid, if desired
• salt
• 4 cups fish stock

1. Heat olive oil in a large stock pot and add onions and red peppers.
2. After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads.
3. Let soften a little and add the tomatoes and heat throuugh.
4. Place all of this in a blender with the handful of cilantro and puree.
5. Return Sofrito to stock pot and add the fish stock.
6. Heat to boiling and salt to taste.
7. Add mussels, shrimp, fish and top off with crab legs or blue crabs.
8. Cover and heat up to near boiling again.
9. Add scallops and cover for just 2-3 minutes.
10. Drizzle a bit of heavy cream in soup if desired.
11. Ladle into large soup bowls, top with crab legs and garnish with cilantro.

red bell peppers, white onions, pepper, pepper, olive oil, tomatoes, garlic, saffron threads, handful cilantro, mussels, shrimp, clusters snow, white fish, salt, fish stock

Taken from www.food.com/recipe/sopa-de-marisco-530727 (may not work)