Sofrito And Fish Recipes

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

SOFRITO

Steps:

• Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

SOFRITO FRIED FISH WITH GARLIC SHADO BENI SAUCE

Steps:

• Season cod pieces with Loisa Sofrito, sea salt, black pepper, and minced garlic. Let marinate for 30 minutes and up to 4 hours in the fridge. 
• Meanwhile, heat a large cast iron pot or frying pan with oil on medium heat until it reaches 375 degrees on a candy thermometer. Alternatively, you can test the readiness of the oil with a peeled clove of garlic. Throw a piece of garlic into the pot - if it browns nicely and evenly, it is ready to fry.
• When ready to fry, place fish pieces on a plate lined with a paper towel to take off any excess moisture. The key to crispy fried fish is a minimal amount of moisture.
• In a shallow bowl, combine flour, cornstarch, and a pinch of salt. Toss cod pieces into the flour mixture and shake off any excess flour.
• Submerge each piece in hot oil, careful not to overcrowd. Fry for 3-4 minutes on each side until golden brown and transfer to a plate lined with a paper towel to catch any excess oil.
• This dish is best enjoyed immediately with Garlic Shado Beni dipping sauce and lime wedges. If you'd like to make ahead - keep fish pieces warm in the oven set at 200 degrees.
• Serve and eat as is with squeezed lime, or stuff into a fluffy bake with some shredded lettuce and cabbage, tomato, garlic shado beni sauce, green mango chow, and peppa.
• Blend all ingredients together until combined. 
• Add up to 1 cup water for desired dipping consistency.

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

ALEX'S SOFRITO

Steps:

• Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

SOFRITO FISH CAKES WITH CREAMY CHIPOTLE TARTAR SAUCE

Steps:

• To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
• Preheat oven to 400°.
• To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.
• Wipe pan clean with a paper towel.
• Place bread in food processor; process until coarse crumbs measure 1 cup.
• Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.
• Chop remaining 1/2 pound fish; place in food processor.
• Pulse until finely minced; add to chopped fish.
• Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.
• Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
• Heat 1 teaspoon oil in pan over medium-high heat.
• Add 6 patties; cook 2 1/2 minutes on each side or until browned.
• Transfer patties to a baking sheet coated with cooking spray.
• Repeat process 3 times with remaining oil and patties.
• Bake at 400° for 10 minutes or until cooked through. Serve with sauce.

SWORDFISH IN SPANISH SOFRITO SAUCE

Steps:

• Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
• Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
• Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

SOFRITO

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.