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Let me share my favorite Peruvian seafood stew recipe. This vibrant dish bursts with flavors from aji amarillo and coconut milk, creating a perfect balance of heat and creaminess. Tender chunks of white fish and plump shrimp swim in rich broth, absorbing all delicious flavors. I've perfected this recipe over years, tweaking ingredients until achieving just right taste. Trust me, once you try this stew, you'll be transported to coastal Peru without leaving your kitchen. Get ready for a culinary adventure that'll impress family and friends alike!
Ingredients for a Delicious Peruvian Seafood Stew
- White fish fillets: Tender white fish adds a delicate flavor and texture to the stew, enhancing the overall seafood medley.
- Shrimp: Shrimp brings a sweet and briny taste to the dish, adding a pop of flavor to the seafood stew.
- Fish stock: Fish stock provides a rich umami depth to the stew, intensifying the seafood flavors in the dish.
- Coconut milk: Coconut milk lends a creamy and slightly sweet undertone to the stew, balancing the savory seafood elements.
- Onion: Onions offer a savory base flavor to the stew, adding depth and sweetness to the overall taste profile.
- Garlic: Garlic infuses a pungent and aromatic essence into the stew, elevating the savory notes of the seafood.
- Aji amarillo paste: Aji amarillo paste brings a mild heat and fruity flavor to the stew, enhancing the overall taste profile.
- Cilantro: Cilantro adds a fresh and herbaceous note to the stew, brightening up the flavors of the seafood medley.
Read more: Peruvian Pork Stew Recipe
Essential Tools and Equipment for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the delicate seafood.
Peruvian Seafood Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb white fish fillets cut into chunks
- 1 lb shrimp peeled and deveined
- 1 cup fish stock
- 1 cup coconut milk
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tbsp aji amarillo paste
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp cilantro chopped
Read more: Peruvian Beef Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and aji amarillo paste, cook for another 2 minutes.
- Pour in the fish stock and coconut milk, bring to a simmer.
- Add the fish chunks and shrimp, cook until the seafood is cooked through, about 10 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Portuguese Seafood Stew
Tips for Making Peruvian Seafood Stew Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the stew as directed but do not add the seafood.
- Let the stew cool completely before storing it in an airtight container in the fridge for up to 2 days.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating and adding the seafood.
In Peruvian cuisine, the use of aji amarillo paste in dishes like this seafood stew adds a unique and vibrant flavor profile that sets it apart from other Latin American cuisines.
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