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Ajiaco de Mariscos




Source of Recipe


Cuba Libre Restaurant and Rum Bar, Philadelphia PA


List of Ingredients




2 gallons rich shellfish stock or light fumet (finished with clam or shellfish base)
2 yuca, diced
2 malanga, diced
2 boniato, diced
2 green plantain, diced
2 potatoes, diced
2 sweet potatoes, diced
2 carrots, diced
½ cup garlic, chopped
2 white onion, diced
2 ears of corn, sliced Into 1" wheels
1lb whole Cachucha peppers
4-5 pinches saffron
1 tbsp. Jamaican curry
4 bay leaves
2 cups sofrito (*see recipe below)
½ cup recaito (*see recipe below)
1tbsp. oregano
1 tsp. cumin
1 bunch cilantro, roughly chopped

Recipe



1. Bring all ingredients to a boil.
2. Simmer until half done.
3. Adjust seasoning.
4. Remove from fire and cool immediately in ice bath.

To Finish:



1lb. Peeled and deviened shrimp
1lb. Scallops
1lb. Fresh fish, diced
1lb. Crab meat
1lb. Black mussels
1lb. Small clams
1lb. Lobster meat (optional)
1 Can coconut milk
½ Bunch cilantro
2 Cups of clean spinach leaves
Truffle oil (optional)
Hot sauce


1. Once Ajiaco is cooked, begin adding seafood. Start with clams then continue with scallops, fish, shrimp, mussels, crab and lobster meat.
2. Add coconut milk, chopped spinach and cilantro.
3. Simmer until clams are open and seafood is cooked.
4. Drizzle with truffle oil and hot sauce to your taste.


Sofrito

A wonderful sauce on its own, as well as great flavoring and enriching base. Make a lot, freeze a lot and enjoy!!


5 red peppers, no seeds
5 white onions, roughly chopped
1/2 cup whole garlic cloves
1 tbsp. oregano
1 tbsp. cumin
1 cup olive oil
Salt and pepper to taste

1. In a large pot place olive oil, red peppers, onions, garlic and spices.
In that order!
2. Bring to a boil, then let simmer until very soft.
3. Adjust seasonings and puree.
4. Refrigerate.



Recaito

A cousin of the sofrito, this paste can be used in its raw state or at the beginning of the cooking process.




2 lb. cachucha peppers, seeded
2 bunches culantro (or substitute cilantro)
1/2 cup pitted Spanish olives (stuffed is acceptable)
1/4 cup capers
2 red peppers
1 white onion
1 tbsp. tomato paste
1/4 cup extra virgin olive oil
1 tbsp. garlic, chopped
Salt and pepper to taste


1. Process in food processor until finely chopped but not liquified.