MEMORIES: SHRIMP AND SALMON “ASOPAO” (or Thick Soup/Stew)

​By now I am so done with all the rain, cold, and lack of sun. So, when the weather is this miserable I crave for “soupy” meals. Quickly and almost in panic, I sprint to my pantry and freezer, and thank God, I had my main ingredients at home. I must be creative though, since I am making this meal with what I have now, and NOOOO, I am not planning to go grocery shopping with this nasty rain. Smile.


Decision made, I will make an “Asopao”, a soup with rice, of a thick consistency and very comparable to a Paella from Spain, however, without a great variety of seafood. So, this was the dish that I came with and trust me, it was yummmyyy! You can Try It at home!
 
Approximate Prep and Cooking Time: 20-40 Minutes
Approximate Total Cost: $11.25 (or $2.81/person)
Servings: 4
 
Ingredients

8 large fresh shrimp ($2.80) (at .35 each) (2/person)
2 Salmon steaks ($2.50)
¼ cup Olive oil ($.70)
1/3 cup Goya Salad Olives (.50)
1 tsp. Goya Adobo (.30)
2 large Red Roasted Peppers cut in half (.50)
2 cups plus of Beef Stock ($1.15)
1 chopped onion (.45)
2 envelopes of Goya Sazon (.30)
6 large cloves of garlic, chopped (.25)
½ cup of large grain parboiled rice, add water to cover only and set aside. (.70)
¼ cup of chopped Italian Parsley (.25)
½ cup of inexpensive Chardonnay (.85)
 
Directions
Season the shrimp and salmon with Adobo.
Measures the rice, add the warm water and set aside to get soft, about 10-15 minutes)
In a saucepan with olive oil, sauté onions and garlic. Add 1 Sazon envelope and stir.
Add the rice, that by now it has doubled in size and stir. Add the second Sazon envelope and stir.
Add the beef stock and the Chardonnay and bring it to a boil.
Reduce the heat to low and simmer for about 20-25 minutes until tender. If all the broth evaporated, add more stock and bring it to a light boil. Then, add the shrimp and salmon and cook just until the shrimp turns pink. Again, adjust the broth and add more stock if needed.
Adjust saltiness with Adobo.
Serve immediately with roasted peppers, flat parsley salad olives and lemon.