Seco de Mariscos - Creamy Peruvian seafood stew
A creamy, vibrant Peruvian seafood stew made with a cilantro and spinach base, mild white fish, shrimp, and calamari, finished with a touch of heavy cream.
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.
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