'Sancocho' de Mariscos Recipe (Shellfish Stew): An amazing stew inspired by our national soup, thick and hearty and loaded with the flavors of the sea.
Recipe by Clara Gonzalez on January 24, 2014
Prep time: PT15M
Cook time: PT90M
Total time: PT105M
Rating
5 stars (2 reviews)
Keywords
dominican seafood soup, shellfish stew recipe, sopa de mariscos dominicana
Ingredients
3 pound shrimp ((large, uncooked and peeled) [1.4 kg])
1 teaspoon oregano ((dry, ground))
4 sprigs of thyme
4 clove garlic (crushed)
2 plantain ((green, unripe) peeled and sliced)
1½ pound auyama (kabocha squash) ([0.7 kg] (West Indies pumpkin), peeled and cubed, divided)
1 pound waxy potatoes ([0.45 kg] peeled and cubed)
2 pound assorted shellfish and seafood ([0.9 kg] (see notes))
1 sprig cilantro
1 teaspoon lime juice
1 teaspoon salt ((or more, to taste))
¼ teaspoon pepper ((freshly-cracked, or ground) (or more, to taste))
Categories
Soup
Cuisine
Caribbean
Dominican
Latino
Steps
1. Make broth
- Make broth
2. Cook vegetables
- Cook vegetables
3. Make base
- Make base
4. Cook shellfish
- Cook shellfish
5. Serve
- Serve
Nutitrion
Serving Size: 1 serving
Calories: 805 kcal
Carbohydrates: 58 g
Protein: 122 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 1429 mg
Sodium: 5009 mg
Sugar: 17 g
Reviews
Christine Ruiz on 2021-02-16 (5 stars): Delicious recipe! My husband and I love this recipe so much!
Cindy on 2015-07-03 (5 stars): Hello! I love your website...so pretty! Thank so much for this recipe! I've been a pescetarian for a very long time and so miss the taste of sancocho. I had some fish sancocho while in DR this year and it was awesome. I tried it today with your recipe except I added tilapia, sofrito, and omitted the thyme. It was so good!!! Topped it off with hot sauce and some white rice..thanks so much for this!
