• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 10
    OK

    Peruvian Seafood Soup (Aguadito de Mariscos)

    “My Aguadito recipe is healthy, yet full of flavor and it is very satisfying,” says chef Ingrid Hoffmann. “It is perfect for fall/winter because it is very comforting and delicious. And best of all it's what I call a one dish wonder, a full meal in a bowl.”

    Based in Miami, Ingrid Hoffmann is the host of Cooking Channel’s Simply Delicioso as well as Delicioso on Univision. As an established TV host and cookbook author, she is known for her ability to combine the bold flavors of the Latin tradition with the need for quick and delicious dishes in a modern household.

     

     

     

     

     

     


    Ingredients
    1
    cup
    packed cilantro leaves
    1/4
    cup
    water
    2
    tablespoons
    canola oil
    1
    medium yellow onion, diced

    4
    cloves
    garlic, minced
    1
    teaspoon
    sweet paprika
    1
    tablespoon
    ají panca chile paste or pasilla chile paste (you can also use Tabasco sauce)
    2
    clusters snow crab legs

    3/4
    cup
    long-grain rice
    1
    cup
    (1/2-inch dice) butternut squash, peeled and seeded

    2
    quarts
    fish stock
    *
    salt and freshly ground pepper
    20
    littleneck clams, scrubbed and rinsed

    8
    ounces
    bay scallops
    1
    pound
    medium shrimp, peeled and deveined

    1
    pound
    cleaned calamari, cut into 1/4-inch rings

    1
    cup
    fresh or frozen green peas

    2
    scallions, white and pale green parts only, thinly sliced, for serving

    *
    Lime wedges, for serving


    Directions
    Puree the cilantro and water together in a blender or food processor. Set aside, but use within 15 minutes or it will discolor.

    In a crockpot, add the oil, onion, garlic, cilantro puree, paprika, ají panca paste, rice, crab clusters, butternut squash and cover with the fish stock. Season with salt and pepper. Cover and cook on high setting for 4 to 5 hours.

    Turn the crockpot off and stir in the clams, scallops, shrimp, calamari, and peas. Cover immediately and let the steam cook the seafood for 12 minutes.

    Ladle into soup bowls. Sprinkles each serving with scallions and serve with lime wedges.
    Reprinted With Permission From Reprinted with permission from Latin D'Lite: Delicious Latin Recipes with a Healthy Twist by Ingrid Hoffmann, Celebra Hardcover

    The base number of servings for this recipe is 10
    OK

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