Recipe - Puerto Rican Seafood Asopado

FOR STOCK
1 Onion; minced
1 Red pepper; minced
1 Green pepper; minced
2 Pieces celery; minced
Shrimp shells from rice dish
Lobster shells from rice
dish
One half cup White wine
One half cup Tomato sauce
2 qt Water

FOR RICE
1 Onion; minced
1 Red pepper; minced
1 Green pepper; minced
2 Roasted peppers; minced
2 cup Rice
8 cup Seafood stock
One half pound Crab meat
1 pn Saffron
1 pound Lobster; steamed, meat
; removed and shells
; reserved
One half pound Shrimp; shelled and
; deveined, shells
; reserved
One half cup Sweet peas

Saute onions, pepper, and celery. Add shells and cook for 5 minutes. Add
white wine and tomato sauce. Add water and simmer for 45 minutes. Strain
and reserve stock.

For Rice:

Saute onions, peppers, and add roasted peppers. Add rice and saute until
translucent

Add seafood stock, crabmeat, and saffron cook for about 15 minutes at low
heat. Add lobster, shrimp, and sweet peas. Heat 3 minutes before serving

Yield: 4