Today’s recipe is a version of a dish I grew up eating and my first recipe in this blog. This sancocho soup version is with seafood in place of the meat.
What I love about this recipe is that it is versatile and not terribly complicated; anything added to this dish will be flavorful even if it is made vegetarian. As for the seafood added, it depends on you and what you have available. I happened to have prawns and littleneck clams which I bought this morning at my local fish market. I got these seafood, but was debating on how to prepare them.
This was until I saw the green plantains and yucca siting on my counter. I had potatoes and corn as well and wa-la, what’s better than a seafood sancocho or Seafood roots soup in a cold or raining day?
This soup is very filling and full of homemade aroma; it is healthy, fresh and a favorite indulgence of mine. This seafood sancocho is as homemade as it can get, with fresh herbs, prawns, clams, fresh root vegetables and a special addition from Peru, aji especial and achiote paste.
When working with clams and prawns, it is important to have in mind how quickly they cook so as a measure of caution I decided to cook the vegetable roots in one pot and the seafood in another. I made a sofrito with onions, green pepper, garlic, thyme, cilantro, lime juice, salt and fresh ground black pepper which I divided into the two pots.
Apart from the bother of having to wash two pans, this soup is very easy to make. Afterward I reasoned that I’d rather clean an extra utensil than to eat rubbery seafood. Serve it with white rice if wanted but it is not necessary. In conclusion, today was a good day and this soup was delicious.
- 2 lbs. pawns
- 24 littleneck clams
- 2-3 green plantains
- 4 potatoes
- 2 yuccas (about 2 pounds)
- 2-3 corns cobs
- Olive oil
- 2 tablespoons Aji especial (Peruvian aji)
- ½ teaspoon peruvian achiote paste
- Water, chicken or vegetable stock (keep enough liquid to cover all the ingredients even after simmered)
- 1 cup of white wine
- For the sofrito:
- 1 onion
- 1 green pepper
- 5-6 garlic cloves
- 1 lime juice
- Salt and fresh ground black pepper
- For garnishing:
- Scallions (optional)
- Cilantro and a few drizzle of extra olive oil
Peel the root vegetables and cut them all about the same size. Keep on cool water until needed.
Clean and deveined prawns, but keep their heads; clean the clams and keep them on ice. At the mean time place onions, green pepper, garlic, thyme, cilantro, lime juice, salt and fresh ground black pepper in a food processor and mix until everything blend together.
In a deep pot add a little bit of olive oil. Incorporate the aji especial and the achiote. Cook for a few minutes. Add half of the sofrito and cook for a few minutes more. Add the water or stock, green plantains and all the root vegetables. Keep vegetables cover by the liquid at all time. Cook until everything is tender.
In another deep pan add some olive oil. Add the other half of the sofrito and cook for about 5 minutes. Incorporate the clams, prawns and the wine. Cook until clams open up.
Now stir the seafood into the root vegetables pot and mix together. Taste and adjust taste with salt and black pepper. Serve hot and garnish with cilantro and a drizzle of olive oil.
This post is also available in: Spanish