Venezuelan Fosforera
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A complex and festive seafood soup from Venezuela, featuring octopus, shrimp, fish, and a rich blend of broths.
00:30:00 total
Serves 4
medium
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Ingredients
- olive oil or vegetable oil - 1/4 cup (for cooking octopus)
- octopus - 1 (medium, cleaned)
- shrimp broth - 1 liter (for soup base)
- fish broth (fumet) - 1 liter (for soup base)
- octopus broth - 500 ml (for soup base)
- liquefied tomato or passata - 1/2 cup (for flavor)
- sofrito onotado - 1 cup (for flavor)
- pumpkin puree (auyama) - 1/2 cup (for texture and flavor)
- shrimp - 1 cup (for soup)
- additional octopus - 1 cup (for soup)
- fish - 1 cup (meat from fish heads used in fumet)
- mussels - 8 units (for soup)
- squid - 1 cup (for soup)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
Instructions
- Cook the Octopus: Heat a pot until very hot, add oil, then add the cleaned octopus. Cover and lower the temperature. Cook for about 30 minutes.
- Prepare the Broths: Make shrimp broth by boiling shrimp heads in water. Make fish broth by browning fish heads in oil and then boiling with water and vegetables.
- Combine Broths: Mix octopus broth, shrimp broth, and fish broth in a pot.
- Add Ingredients: Add liquefied tomato, sofrito, and pumpkin puree to the pot.
- Add Seafood: Add shrimp, octopus, fish, mussels, and squid to the pot. Cook until seafood is done.
- Season and Serve: Taste and adjust salt and pepper. Serve hot with cilantro leaves on top.
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