Asopao probably falls somewhere among all three. It’s one of those heartwarming foods that make weary travelers think of home, or the hungry Puerto Rican remember his or her mom.
Chefs in Puerto Rico pride themselves on their asopao recipes, and many local restaurants will have it on the menu, it’s also a typical dish served on New Years Day, long after midnight when your body needs a dose of nourishment…
Asopao, simply means “soupy.” Therefore it’s best eaten with a spoon assisted by a fork. The ingredients are always’ supported by rice; best used is a short grain rice like Arborio rice, then different varieties can be chosen like: chicken, pork, beef, seafood, vegetables or any combination of those just mentioned.
Chicken or seafood broth will typically serve as the liquid in the dish, a “Sofrito” will designate the flavor profile chosen for the protein. Along comes garnish such as bell peppers, pigeon peas, a good chorizo and green olives, just to mention a few good choices.
What I find interesting about the Asopao concept is the fact that there are endless possibilities and combinations, as long as one remembers the meaning of the word Asopao… “ Soupy.”
Having the luxury of working with a diverse Latin staff in the restaurant along with years spend in South Florida, I have learned that there are just as many ways to do mom’s food from Latin America, as there is from mom’s in Denmark.
(Look out for Danish Frikadeller with braised red cabbage and butterball potatoes in the next issue of Pinecrest.)
With that said, I would like to share a recipe often served at TWOCHEFS. Our restaurant is represented by six Latin cultures included proud Puerto Rican’s with strong opinions of what an “Asopao” is all about.
So with everyone’s permission…
Asopao of Mixed Seafood, Peruvian Yellow Pepper, Arborio Rice (serves 4)
Arborio rice base,
1 cup arborio rice
2 cup chicken stock
1/2 cup dry white wine
2 shallots, diced
1 bay leaf
Salt and pepper to taste
1 soup spoon olive oil
Seafood
2 Florida lobster tails (6 oz.) each cut in half lengthwise
20 Little Neck Clams (5 each)
20 medium sized shrimp (peeled and deveined)
4 x 3 oz pieces of fresh fish of your choice
1 cup or 8 oz. of cleaned squid
1/4 Peruvian yellow peeper, sliced thinly (no seeds and skin)
2 soup spoons of good olive oil
6 cloves of garlic, sliced thinly
2 tomatoes, diced (no skin and seeds)
Pinch of cumin
Pinch of paprika
1/4 cup roughly chopped parsley
4 cups of chicken stock
Start with cooking the Arborio rice base (risotto) as it takes longer than the seafood, had it been an Asopao with chicken, all ingredients
Could have been started together.
Arborio Rice base:
In a sauce pan on medium heat, add olive oil, temper, add shallot’s, sauté without browning, add Arborio rice, stir together for the rice to absorb the olive oil, add white wine, Bay leaf, mix, bring to a gentle simmer while adding the chicken stock gradually, while stirring.
Simmer for about 15 – 17 minutes, or until the rice is 90 % cooked, taste with salt and pepper, set aside… (this can be done ahead of time).
Make the Asopao:
In a large saute pot (medium heat) add olive oil, add garlic, cumin, paprika, Peruvian yellow pepper, toast together for about 10 seconds with out burning the garlic.
And spices, then add the clams, mix, then the lobster, mix, the shrimp, mix…
Add the remaining of the ingredients along with the cooked arborio rice…
Simmer gently until clams has opened up. (Yes, the rest of the seafood will be done at this time)… season with salt and pepper, add chopped parsley.
Ladle the Asopao into individual serving bowls.
Treat yourself to a nice crisp glass of Pinot Grigio along with your Asopao.
Enjoy…
Jan Jorgensen
Chef/Owner Two Chefs Restaurant, Pinecrest
For information visit www.twochefsrestaurant.com.
