Peruvian Seafood Stew

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Peruvian Seafood Stew

Yield 6

Author Marma Health

Ingredients

• 2 tbsp Olive or Coconut oil
• 1 whole Yellow onion, diced
• 1 whole Green ancho chili, or poblano, deseeded & chopped
• 1 whole Bell pepper, chopped
• 6 cloves Garlic, rough chopped
• 1 tbsp Coriander
• 2 tsp Cumin
• 4 cups Chicken broth
• 3 cups Water
• 4 cups Potatoes, diced
• 2 cups Carrots, diced
• 2 bunches Cilantro
• 2 lbs Seafood, mixed shrimp, scallops, mussels, and/or fish
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2-3 whole Limes, juiced
• Optional garnishes: cilantro, jalapeño, sour Cream, crusty bread

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Sauté chopped onion for 2-3 minutes, stirring frequently.
3. Add ancho chili, if preferred, and bell pepper. Reduce heat to medium and sauté for approximately 10 minutes until tender.
4. Stir in garlic and spices, cooking for an additional 2-3 minutes until aromatic. Transfer the mixture to a blender and set aside.
5. In the same pot, pour in 4 cups of chicken broth and 1 cup of water. Bring to a boil.
6. Add the potatoes and carrots, then simmer over medium heat for about 10 minutes.
7. Add two whole bunches of cilantro, including stems, to the blender. Pour in 2 cups of water and blend until smooth, for at least 45 seconds. Set aside.
8. Once the potatoes and carrots are tender, add all the seafood and simmer gently for approximately 3-5 minutes.
9. Stir in the blended cilantro mixture. Heat to a gentle simmer, being cautious not to over-boil to preserve the green color.
10. Squeeze lime juice to taste. Adjust salt and lime juice as needed, adding more according to preference.
11. Serve the dish in bowls, garnished with cilantro sprigs, jalapeño slices, lime wedges, sour cream, or accompanied by crusty bread.