Seafood Sancocho
Ingredients
| 3 Tablespoon | Market District olive oil | | 1/4 Cup | Goya recaito |
| 1 | medium sweet onion, minced |
| 2 Package | Goya sazón with coriander and annato |
| 2 Tablespoon | dried oregano |
| 2 8 ounce | cans Spanish-style tomato sauce |
| 2 | garlic cloves, minced |
| 1 | small sweet potato, diced |
| 1 | small yam, diced |
| 15 Ounce | can Badia brand yucca, drained, diced |
| 1/2 | butternut squash, peeled and diced |
| 2 ears | corn, cleaned and cut in 1/2-inch disks |
| 1/4 Cup | lime juice |
| 3 Quart | seafood or vegetable stock |
| 1/2 Pound | jumbo shrimp, thawed, peeled and deveined |
| 1/2 Pound | halibut, or any white fish, thawed and cubed |
| - | 1 lb. frozen clam meat, thawed, or 2 8-oz. cans |
| to taste | Salt and pepper |
| to taste | Hot sauce, optional |
| 6-8 Cup | cooked white rice |
Directions
In a heavy-duty saucepot, over medium-high heat, heat oil and recaito. Add onions and sauté for 6-7 minutes until translucent. In a separate bowl, mix sazón, oregano and tomato sauce. Add this to saucepot, along with garlic, sweet potato, yam, yucca, squash, corn, lime juice and stock. Bring to a boil, reduce heat to medium and let cook for 25-30 minutes, stirring occasionally. Add shrimp, fish and clam meat. Cook for an additional 10-15
minutes. Add hot sauce or extra lime juice to enhance flavors, if desired. Serve with cooked rice.