"Seco de Mariscos"
click en la abajo para la receta en Esp
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.
"Seco de Mariscos"
Creamy Seafood Stew
Servings 4 people
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
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.
Seco con Pollo
May 15, 2018
No Comments
In this opportunity I am sharing with you mi recipe of “Seco” , this is one of my favorite dish , I prepare it all
Condesas
February 12, 2020
3 Comments
Condesas are simple homemade cookies, great texture and flavor.
Mazamorra Morada
October 28, 2019
No Comments
“Mazamorra Morada” is a purple porridge, it has aromas, combined with fruits and spices making it one of the best Peruvian desserts.
“Quinoa con Leche” – Quinoa & Milk
September 1, 2018
No Comments
Hello lovely readers , today I am sharing my recipe of Quinoa con Leche , this dessert is really similar to a rice pudding but
Tres Leches – Three Milks Cake
June 15, 2018
No Comments
A Latin American staple, “Tres Leches” is a delicious cake, it’s a cake soaked in a milk, cinnamon syrup. its sweet, served cold and it is really good.