"Sancocho" de Mariscos Recipe (Shellfish Stew)

🧂 Ingredients

• 3 pound shrimp

  (large, uncooked and peeled) [1.4 kg]
• 1 teaspoon oregano

  (dry, ground)
• 4 sprigs of thyme
• 4 clove garlic

  crushed
• 2 plantain

  (green, unripe) peeled and sliced
• 1½ pound auyama (kabocha squash)

  [0.7 kg] (West Indies pumpkin), peeled and cubed, divided
• 1 pound waxy potatoes

  [0.45 kg] peeled and cubed
• 2 pound assorted shellfish and seafood

  [0.9 kg] (see notes)
• 1 sprig cilantro
• 1 teaspoon lime juice
• 1 teaspoon salt

  (or more, to taste)
• ¼ teaspoon pepper

  (freshly-cracked, or ground) (or more, to taste)

Instructions

• 1 Shell the shrimp and separate shells/heads from the rest. Return shrimp to the
  refrigerator.
  
  Boil the shells and heads over low heat in 2 quarts [2 lt] of water for 45 mins,
  frequently replenishing the water to maintain the same level.
  
  Sieve to separate the liquid from the solids. Discard the solids.
• 2 Heat broth over medium heat, add oregano, thyme, and garlic.
  
  Add the plantains and half the pumpkin to the liquid and boil until everything
  is cooked through (10-15 mins). Add water as it becomes necessary to maintain
  the same level.
• 3 Remove from the heat and cool to room temperature. Discard the thyme and blend
  until all the solids have dissolved.
  
  Heat this mixture and add the potatoes and remaining pumpkin, simmering over low
  heat until the solids are cooked through.
• 4 Add the shellfish and shrimp tails. Simmer until the shrimp turns bright pink
  (5-10 mins).
  
  Stir in cilantro and lime juice, season with salt and pepper to taste.
• 5 Remove from the heat and serve warm. It goes great with some avocado slices, so
  do if you have avocado.

Nutrition Info