Asopao De Marisco (Seafood Stew)
Olive oil, as needed
2 lg onions - 1 cut in large pieces, 1 diced into small pieces
2 green peppers, diced
2 (1½ lbs) lobsters - head removed for stock, tails cut in quarters and claws cracked
8 oz large shrimp peeled and cleaned - save shells for stock
1 cup crushed tomato
1 cup fine white wine
4 cups clam juice
4 cups water
1 bay leaf
2 cups long grain rice
24 little neck clams
8 oz sea scallops
1 pinch saffron
½ bunch culantro (not cilantro), finely chopped
Salt and pepper to taste
In a large stock pot, add enough olive oil to coat the pot and sauté the large pieces of onions and green peppers until caramelize.
Add lobster heads and shrimp shells. Sauté until they get nice and pink. Add crushed tomato, white wine, bay leaf, clam juice and water. Cook for two hours, then strain.
In a large pot sauté small diced onions, and diced peppers until caramelized, add rice, clams, mussels and a pinch of saffron. Add the strained stock and cook for 20 minutes. Add shrimp, scallops and lobster then cook for 8 minutes. Add culantro and season with salt and pepper to taste.