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Puerto Rico · Grunts

Puerto Rican Fish Asopao

Asopao de Pescado

Asopao is Puerto Rico’s soupy rice, the pot that comes out on a rainy day or after a long night of fishing. Grunts give a sweet broth, and the sofrito, olives and capers do the rest.

  • Prep 25 min
  • Cook 45 min
  • Serves 6
  • Level Medium
Photo: goodiesfirst · CC BY 2.0
Served with: Tostones with Garlic Dip ↓En Español

Ingredients

Tap each item as you gather it.

For the broth

For the asopao

Method

Step by step, the way it is done on the island.

  1. Make the broth. Put the whole grunts, water, onion, bay leaves and salt in a pot. Simmer 15 minutes, then lift the fish out. Strain the broth and keep it hot.
  2. Pick the fish. When the fish is cool enough to handle, pull the meat off in large flakes and throw away the skin and bones. Check carefully for small bones.
  3. Cook the sofrito. In a heavy pot heat the oil and cook the sofrito 3–4 minutes. Add the tomato sauce, olives, capers and oregano and cook 2 minutes more.
  4. Cook the rice. Stir in the rice and 6 cups of the hot broth. Simmer uncovered, stirring now and then, 18–20 minutes until the rice is soft and the pot is thick but soupy. Add more broth if it gets too thick.
  5. Finish. Stir in the peas and the fish flakes and heat 3 minutes. Taste for salt and pepper, scatter with cilantro and serve in bowls with tostones.

On the side

The side dish that belongs with it, full recipe included.

Puerto Rico & the Spanish Caribbean

Tostones with Garlic Dip

Tostones con Mojo de Ajo

Green plantains fried twice: soft inside, crackly outside. Every fried-fish plate in Puerto Rico comes with a pile of these.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 2 large green plantains
  • Vegetable oil for frying
  • 1 tsp salt, plus more to finish
  • 4 garlic cloves (for the dip)
  • ¼ cup olive oil (for the dip)
  • 1 tbsp lime juice (for the dip)

How to make it

  1. First fry. Peel the plantains and cut into 1-inch (2.5 cm) pieces. Fry in oil at 325 °F (165 °C) for 4–5 minutes until tender but still pale.
  2. Smash. Drain, then press each piece flat to about ½ inch (1 cm) with the bottom of a glass or a tostonera.
  3. Second fry. Fry again at 365 °F (185 °C) for 2–3 minutes until golden and crisp. Drain and salt right away.
  4. Garlic dip. Mash the garlic with a pinch of salt, then stir in the olive oil and lime juice. Serve on the side for dipping.

Photo: やましこ · CC BY-SA 2.0

More ways to cook Grunts

Same fish, a different corner of the sea.

Abaco, BahamasGrits and Grunts
Málaga, SpainMálaga-Style Fried Fish Platter
Isla de Margarita, VenezuelaVenezuelan Fish Sancocho