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
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