If you’re looking for a dish that embodies the warmth of home and the rich flavors of the sea, then you’re in for a treat with “Sancocho” de Mariscos. This delightful shellfish stew is perfect for gatherings, cozy family dinners, or simply when you want to indulge in something truly special. With a mix of succulent shrimp, an array of shellfish, and vibrant vegetables, this dish brings comfort and satisfaction with every spoonful. Let’s dive into this recipe that will surely become a favorite in your kitchen.
Top Reasons to Make “Sancocho” de Mariscos (Shellfish Stew)
- Flavorful Experience: Each ingredient contributes to a symphony of flavors, from the savory seafood to the fresh herbs.
- Easy to Prepare: Despite its rich taste, “Sancocho” de Mariscos is quite straightforward to make.
- Versatile Ingredients: You can tweak the shellfish according to your preferences or what you have on hand.
- Perfect for Sharing: This dish is best enjoyed with family and friends, making it perfect for gatherings.
- Hearty and Nourishing: Packed with nutrients, it’s a comforting meal that warms you from the inside out.
What We’re Using
- 3 pounds shrimp (large, uncooked and peeled) – the star of our stew, offering sweetness and a delightful texture.
- 1 teaspoon oregano (dry, ground) – adds a fragrant, earthy flavor that complements the seafood.
- 4 sprigs of thyme – infuses the broth with a subtle herbal note.
- 4 cloves garlic (crushed) – for that aromatic base that every good stew needs.
- 2 green plantains (peeled and sliced) – provides a hint of sweetness and a starchy element.
- 1 pound auyama (kabocha squash) – adds creaminess and a touch of sweetness to the stew.
- 1 pound waxy potatoes (peeled and cubed) – these hold their shape well and absorb flavors beautifully.
- 2 pounds assorted shellfish and seafood – a mix of your favorites, such as mussels, clams, or fish.
- 1 sprig cilantro – for freshness and brightness.
- 1 teaspoon lime juice – a splash of acidity to balance the flavors.
- 1 teaspoon salt (or more, to taste) – essential for enhancing all the flavors.
- 1 teaspoon pepper (freshly cracked or ground, or more, to taste) – for a bit of heat.
Gear Checklist
- Large pot: Essential for simmering your stew to perfection.
- Wooden spoon: Perfect for stirring without scratching your pot.
- Measuring spoons: For precise ingredient measurements.
- Cutting board and knife: For chopping vegetables and seafood.
- Serving bowls: To present your delicious stew beautifully.
Stepwise Method: “Sancocho” de Mariscos (Shellfish Stew)
Step 1: Prepare the Ingredients
Begin by gathering and prepping all your ingredients. Peel and cube the potatoes and auyama, slice the plantains, and crush the garlic. Ensure your shrimp are peeled and deveined.
Step 2: Sauté the Aromatics
In a large pot, heat a drizzle of oil over medium heat. Add the crushed garlic, oregano, and thyme. Sauté for about 2-3 minutes until fragrant and the garlic is golden.
Step 3: Add Vegetables
Next, add the cubed auyama, potatoes, and sliced plantains to the pot. Stir well to coat with the garlic mixture and sauté for another 5 minutes.
Step 4: Pour in the Broth
Add enough water to cover the vegetables, about 6-8 cups, and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Step 5: Incorporate the Shellfish
Once the vegetables are tender, gently add the shrimp and assorted shellfish. Stir in the lime juice, salt, and pepper. Cook for an additional 5-7 minutes until the shrimp turn pink and the shellfish open up.
Step 6: Final Touches
Once cooked, remove from heat and stir in the sprig of cilantro. Taste and adjust seasoning if needed.
Step 7: Serve and Enjoy!
Ladle the “Sancocho” de Mariscos into bowls and serve hot. Garnish with additional cilantro or a squeeze of lime if desired.
Healthier Substitutions
- Olive oil: Use instead of traditional cooking oil for sautéing.
- Sweet potatoes: Substitute for waxy potatoes for added sweetness and nutrients.
- Quinoa: Add cooked quinoa for extra protein instead of relying solely on shellfish.
- Reduce salt: Opt for low-sodium broth to control the salt content.
Little Things that Matter
- Use fresh seafood whenever possible for the best flavor and texture.
- Feel free to add other seafood like calamari or scallops if you enjoy them.
- Let the stew sit for a few minutes before serving; the flavors will meld together beautifully.
- Serve with a side of crusty bread or rice to soak up all that delicious broth.
Make-Ahead & Storage
“Sancocho” de Mariscos can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors often intensify when it sits, making it a great dish for meal prep. To store, let the stew cool completely, then transfer it to an airtight container. When ready to eat, simply reheat on the stove over low heat until warmed through. You can also freeze the stew for up to a month, but be aware that the texture of the seafood may change slightly upon reheating.
Popular Questions
Can I use frozen shrimp and shellfish?
Yes, frozen shrimp and shellfish work well in this recipe. Just ensure they are thawed before adding them to the stew to avoid excess water from freezing.
What can I serve with “Sancocho” de Mariscos?
Traditionally, this stew is served with white rice, but you can also enjoy it with crusty bread or a side salad to complement the meal.
Can I make this stew in a slow cooker?
Absolutely! You can sauté the aromatics in a pan first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Are there vegetarian alternatives for this recipe?
Yes, you can make a vegetable version by omitting the seafood and adding more vegetables like bell peppers, carrots, and zucchini. Use vegetable broth for a flavorful base.
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That’s a Wrap
As you can see, “Sancocho” de Mariscos is not just a meal; it’s an experience that brings people together. With its rich, hearty flavors and comforting ingredients, it’s a dish that can warm the heart and fill the belly. Whether you’re enjoying it on a chilly evening or serving it at a festive gathering, this shellfish stew is sure to impress. So gather your ingredients, follow the steps, and enjoy the process of creating something truly delicious. Your family and friends will be grateful, and you’ll find yourself making this recipe time and time again.
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"Sancocho" de Mariscos (Shellfish Stew)
Ingredients
Equipment
Method
- Begin by gathering and prepping all your ingredients. Peel and cube the potatoes and auyama, slice the plantains, and crush the garlic. Ensure your shrimp are peeled and deveined.
- In a large pot, heat a drizzle of oil over medium heat. Add the crushed garlic, oregano, and thyme. Sauté for about 2-3 minutes until fragrant and the garlic is golden.
- Next, add the cubed auyama, potatoes, and sliced plantains to the pot. Stir well to coat with the garlic mixture and sauté for another 5 minutes.
- Add enough water to cover the vegetables, about 6-8 cups, and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Once the vegetables are tender, gently add the shrimp and assorted shellfish. Stir in the lime juice, salt, and pepper. Cook for an additional 5-7 minutes until the shrimp turn pink and the shellfish open up.
- Once cooked, remove from heat and stir in the sprig of cilantro. Taste and adjust seasoning if needed.
- Ladle the "Sancocho" de Mariscos into bowls and serve hot. Garnish with additional cilantro or a squeeze of lime if desired.
Notes
- Use fresh seafood whenever possible for the best flavor and texture.
- Feel free to add other seafood like calamari or scallops if you enjoy them.
- Let the stew sit for a few minutes before serving; the flavors will meld together beautifully.
- Serve with a side of crusty bread or rice to soak up all that delicious broth.
