Name: "Seco de Mariscos"
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Vegetable Oil; 2 tbps Butter; 4 pieces Fish; 500 gr Seafood; 1 cup Flour; 1 cup scallions (chopped); 500 gr Red Onion (diced); 3 Garlic Cloves (minced); 2 cups Spinach; 1.5 cups Cilantro leaves; 1 tbps Ají Amarillo paste; 1 tbps Ají Mirasol paste; 1 cup Carrots (diced); 1 cup Peas; 2 cups Vegetable Broth; 1/2 cup Whipped Cream (optional); 1 teaspoon Cumin; 1 tablespoon Sugar; 4 portions Yucca (cooked); Salt & Pepper

"Seco de Mariscos"

Creamy Seafood Stew

Course Main Course

Cuisine peruvian

Keyword peruvian food, Stew

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings people

Author Brandon Castillo

Equipment

Ingredients

Vegetable Oil
2 tbps Butter
4 pieces Fish
500 gr Seafood
1 cup Flour
1 cup scallions chopped
500 gr Red Onion diced
3 Garlic Cloves minced
2 cups Spinach
1.5 cups Cilantro leaves
1 tbps Ají Amarillo paste
1 tbps Ají Mirasol paste
1 cup Carrots diced
1 cup Peas
2 cups Vegetable Broth
1/2 cup Whipped Cream optional
1 teaspoon Cumin
1 tablespoon Sugar
4 portions Yucca cooked
Salt & Pepper

Instructions

Salt & Pepper seafood and fish
In a bowl add a teaspoon of salt and the flour, then add the seafood and fish, make sure they are covered with the flour and remove the excess.
In a hot pot add 3 tablespoons of vegetable oil, sear your "meats" 3 minutes per side, then set aside.
In the same pot add the onions,scallions, garlic, Ají Amarillo paste, Mirasol, let it cook for at least 10 minutes or until caramelized. Once it's cooked, use a blender or food processor and process with spinach and cilantro leaves.
Add your mixture to the pot, add the seafood/fish again, add broth, a tablespoon of sugar, a little salt, pepper, cumin, butter, then add carrots and peas and cook for 10 min.
Finish with milk cream and cook for 2 to 5 minutes, add more broth if necessary.
Serve with Yucca and Sarsa Criolla

Notes

If you are using frozen fish/seafood, let them thaw and drain excess water, pat dry with a paper towel, then season.
Serve with Sarza Criolla
You can pass the cilantro and spinach leaves through boiled water to obtain more intense green leaves.

Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness