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"Seco de Mariscos"

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    • Today I am sharing my recipe of Seco de Mariscos

    •  

“Seco de Res” is one of my favorite Peruvian dishes, but today we are making a “Seco de Mariscos”,  this time we are switching the beef for some seafood and adding other ingredients to make this “Seco de Mariscos” a super creamy stew with a touch of heat, it is going to be served with Yucca (cassaba) and some Sarza Criolla 

Seco de Mariscos is a great dish if you want to make a quick stew that is full of flavor and textures, give this dish a try you will not regret! 

Tips & Tricks to get this recipe right: 

– Make sure the seafood is not frozen, and pat dry them before seasoning them.

– Do not overcook the seafood! 

– Blanch Spinach in order to get a more intense green in the stew.

If you are a fan of seafood, you will love this Seco de Mariscos. 

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a photo of a seco de mariscos
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"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 4 people
Author Brandon Castillo

Equipment

  • Pot

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
a photo of a seco de mariscos

Seco de Mariscos is a simple and quick stew that is full of flavors and textures! 

Making sure that the ingredients are cooked properly is a crucial step to get this dish right

This is a great way to eat some seafood, the texture and flavors go great with the Seco stew.

The rich aroma and color of this dish makes it one of the most rewarding dishes to prepare, try this Seco de Mariscos, a dish that is full of flavor and textures.

a photo of a seco de mariscos

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Brandon Castillo

Brandon is a Peruvian Chef & Food Photographer, he loves to cook and...

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