SOPA DE MARISCO EL DIABLO

Ingredients Weight Measure
Garlic, chopped 1/2 cup
Onion, diced 1 cup
Red bell pepper, diced 1/2 cup
Olive oil 2 oz.
Dry white wine 2 cups
Fish stock 1 gal.
Mussels 48 ea.
Clams 48 ea.
Jumbo shrimp, peeled 24 ea.
Sea scallops 36 ea.
Lemons, juiced 6 ea.
Fresh spinach 10 oz.
TABASCO® brand Habanero Sauce 10 oz.

Method

  1. In an 8-qt. soup pot, sauté garlic, onions and bell peppers in olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half. Add fish stock and bring to a simmer. Add mussels and clams and let soup come to a simmer again; then add shrimp and scallops. Simmer 2 more minutes. Add lemon juice, spinach and TABASCO® Habanero Sauce. Serve immediately.

Yield: 12 servings