Sopa De Seite De Mar

• Sofrito and Seafood Stock
• 1 small onion, finely chopped
• 2 small stalks of celery and leaves, diced
• 1 large carrot, diced
• 1 each green, yellow and red peppers
• 2 tablespoons olive oil
• 2 pieces bacon
• 2 bay leaves (preferably fresh)
• 4 sprigs thyme
• 4 sprigs oregano
• 4 cloves of roasted garlic
• 4 campari tomatoes, seeded and diced
• shells from 4 pounds of shrimp
• 6 cups water
• 3 threads of saffron
• Seafood Mix for the Soup
• 1 pound 13-15 shrimp (patted dry)
• 6 snow crab clusters
• 12 each clams and mussels
• 6 large scallops (patted dry)
• 1 pound calamari, plus more if needed to get 6 "baby tentacles" (tentacles patted dry)
• 12 ounces mahi mahi or other thick white fish
• 1 bunch cilantro
• 2-3 limes, juiced and zested
• 1 tablespoon kosher salt
• 3 tablespoons unsalted butter
• 1/2 cup bottle negro modelo beer
• 2 tablespoons cumin
• 1 tablespoon dried chili powder (guajillo)
• 1 tablespoon white pepper
• 3-4 dashes worchestershire sauce

1. To make your sofrito and shrimp stock, heat olive oil and bacon in dutch oven and cook until right before bacon browns.
2. Remove bacon and saute vegetables until tender.
3. Add shrimp shells and cover with water. Simmer for at least 4 hours.
4. If using the body of the calamari--pound with a meat tenderizer--, cut it into small rings and add it to the stock to simmer all day. Alternatively, send it to the spa for a massage. Refrigerate "feelers" or baby tenatacles, setting aside for later
5. Prepare cilantro-lime gremolata. Combine lime zest and kosher salt to make a paste and add in half of the chopped cilantro.
6. when ready to serve: Strain stock and bring up to a gentle boil. Add clams, mussels, and snow crab clusters. Remove clams and mussels after 5 minutes, or when opened. Continue cooking crab clusters another 3-5 minutes.
7. In a screaming hot saute pan, drop in shrimp, scallops and calamari. Allow to "stick", then turn and add spices, then quickly deglaze pan with a knob of butter and the negro modelo
8. As soon as the shrimp is pinked up and the scallops are opaque, divide the seafood into the individual serving bowls. Add the clams and mussels and arrange the snow crab clusters with the joint side down and "crawling" out of the bowl.
9. Combine the deglazed pan with the stock and allow beer to evaporate (approx. 3 min) Add the juice of the limes to your taste (try adding by thirds so that you can control the flavor.)
10. Pour combined stock over the seafood and a sprig of cilantro. Sprinkle the lime gremolata sparingly on top. Can garnish with additional lime wedges, if desired.

stock, onion, stalks of celery, carrot, green, olive oil, bacon, bay leaves, thyme, oregano, garlic, tomatoes, shrimp, water, threads of saffron, mix, shrimp, snow crab clusters, mussels, calamari, mahi, cilantro, kosher salt, unsalted butter, beer, cumin, chili powder, white pepper, worchestershire sauce

Taken from food52.com/recipes/11567-sopa-de-seite-de-mar (may not work)