In Spain, sofrito means “gently fried,” and traditionally involves sautéeing onions, garlic, peppers, and tomatoes to serve as the flavorful base for a whole host of dishes. Christopher Cryer, chef at New York City hot spot Seamore's, expands that definition in this seafood and sausage iteration, reaching across the map to punch up the dish with ingredients like Indian lime pickles and rice wine vinegar that round out the more familiar Spanish chorizo, fish, and mussels. This globetrotting recipe fits right into the restaurant's philosophy, which strives to showcase the delicious potential of sustainable seafood through the lens of the world's cultures and cuisines. Cryer, who recently cooked up a sustainable feast for JBF Greens, straddles longitudinal and cultural borders with this dish for a final product that is homey and comforting, regardless of your heritage. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
