Dominican Coconut Seafood Asopao

Dominican Coconut Seafood Asopao

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This recipe we had shared a long time ago in the form of a youtube video as “asopao de mariscos con coco” (Spanish for coconut seafood asopao) but today we want to share here.

asopao de mariscos con coco

coconut seafood asopao

We probably should start by explaining what asopao is.

In the Caribbean culture, it is very common to have rice and we have literally hundreds of rice recipes.

Asopao is hard to explain though, because recipes vary dramatically. Being a Dominican with a bit of Puerto Rican I can say that asopao recipes in the big islands of the caribbean go from something very similar to a risotto, to a saucier version of a risotto, to basically a ricey soup. The term “Asopao”, if literally translated, will mean precisely that: “soupy”

So, when and if you’re in the Caribbean and you’re offered asopao, the only thing I can promise you, is that it will probably be very tasty, but as for how texture goes, you’re in for a ride.

Ingredients for a Coconut Seafood Asopao

  • 1 lb. de shrimp
  • ½ lb. calamari rings
  • 1 medium sized octopus
  • 1 large conch
  • 1 lb. assorted seafood
  • 2 lb. fish (I used red snapper)
  • 2 teaspoons saffron
  • 2 tablespoons garlic paste (natural please, just blend regular garlic with a bit of olive oil)
  • Chives
  • Culantro
  • Cilantro
  • 2 large onions (red)
  • The milk of one whole coconut (ok, granted, you probably won’t be squeezing your own coconut milk, but you should, it is AMAZING. But ok, 1 15 oz. can coconut milk)
  • 1 red bell pepper
  • 2 lbs. rice
  • Salt and pepper to taste 
asopao de mariscos con coco

coconut seafood asopao

Preparing coconut seafood asopao

As you probably guessed. Octopus and conch require some softening.

I use a pressure cooker for about 15 minutes. That should put them in their place!

Get them our, chop them up and save. Save the liquid too!

Chop your vegetables and save.

Prepare your seasoning, cut the fish and mix with the seafood in a large container.

asopao de mariscos con coco

coconut seafood asopao

Preparing coconut seafood asopao: sofrito and finalizing.

Sofrito is a very basic technique in Caribbean cooking and in simple terms it means stir fry.

Leave all the herbs whole. That will make it easy to get them out later.

Start your stir fry (sofrito) with the vegetables and herbs and then add the fish and seafood.

Add water and allow to cook.

Once it dries up, add one additional litter of water. Allow to develop until it reaches the desired consistency. (Which will be your own decision and taste, I like it a bit more runny than risotto, but that will be your call)

El Fogoncito

Dominican asopaos are generally drier than Puerto Rican asopaos, which tend more to the soupy side. One thing I’ll tell you: they’re both terribly delicious!

Hope you enjoyed and if you get confused do send me your questions or watch the video “asopao de mariscos con coco” in our youtube channel.

A big hug from the warm Caribbean

Arturo

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About Arturo Féliz-Camilo

Escritor. Consultor Legal. Historiador. Cocinero tradicional Dominicano. (Writer. Legal Consultant. Historian. Dominican traditional food cook)
This entry was posted in Soups and crémes, Traditional Dominican Food, Videos and tagged , , , , , , , , . Bookmark the permalink.

One Response to Dominican Coconut Seafood Asopao

  1. Pingback: Dominican Beef Asopao Rice | Dominican Heat

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