Sopa Mariscada

mixed seafood

🥗Healthier: fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is widely available.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be homemade easily.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and flavor.

Clean the lobster by cutting it in half lengthwise and removing the tamale.

Rinse the lobster and set aside.

Heat a pan over medium-high heat and add olive oil.

Add garlic to the pan and cook until golden brown.

Add the lobster to the pan and cook quickly to color the meat.

Add mixed shellfish (crab legs, shrimp, calamari) to the pan.

Cover and let simmer for about 10 minutes until the shellfish open.

Add vegetables and season with salt, pepper, and adobo spice blend.

Pour in fish stock, cover, and cook for an additional 5 minutes until vegetables are tender.

Serve the mariscada over saffron rice, garnishing with cilantro and jalapeno olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens