Peruvian-style Bouillabaisse

Ingredients

While the original French Bouillabaisse is traditionally made with Mediterranean fish and shellfish, our Peruvian adaptation incorporates local seafood varieties such as Peruvian anchovies, mussels, and shrimp. Additionally, we infuse the broth with Peruvian spices like aji amarillo and rocoto peppers, giving it a distinct Peruvian flavor profile. The use of native ingredients and spices transforms this dish into a true Peruvian culinary experience. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 aji amarillo pepper, seeded and finely chopped 1 aji amarillo pepper, seeded and finely chopped
• 1 rocoto pepper, seeded and finely chopped 1 rocoto pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 1 pound (450g) Peruvian anchovies, cleaned and deboned 1 pound (450g) Peruvian anchovies, cleaned and deboned
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the aji amarillo and rocoto peppers, cumin, paprika, and dried oregano. Cook for 2 minutes to release the flavors.
3. 3.
   Pour in the fish stock, vegetable broth, white wine, and diced tomatoes. Bring the mixture to a simmer and let it cook for 10 minutes.
4. 4.
   Add the Peruvian anchovies, mussels, and shrimp to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Squeeze the lime juice into the pot and season with salt and pepper to taste.
6. 6.
   Serve the Peruvian-style Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Peruvian anchovies — Make sure to clean and debone the anchovies before adding them to the dish to ensure a pleasant dining experience.
• Aji amarillo pepper — Wear gloves when handling the aji amarillo pepper as it can be quite spicy. Adjust the amount according to your desired level of heat.
• Rocoto pepper — The rocoto pepper is known for its spiciness. Remove the seeds and membranes to reduce the heat level if desired.
• Mussels — Before cooking, scrub the mussels and remove any beards to ensure they are clean and safe to eat.
• Shrimp — For the best texture and flavor, use fresh or high-quality frozen shrimp. Ensure they are peeled and deveined before adding them to the dish.

Tips & Tricks

• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and broth together before adding the seafood.
• Serve the Peruvian-style Bouillabaisse with crusty bread or Peruvian cornbread for a complete meal.
• Adjust the spiciness of the dish by adding more or less aji amarillo and rocoto peppers according to your taste preferences.
• For an extra burst of flavor, add a splash of pisco (Peruvian brandy) to the broth before simmering.
• Don't overcook the seafood to ensure it remains tender and juicy.

Serving advice

Serve the Peruvian-style Bouillabaisse in individual bowls, making sure to distribute the seafood evenly. Garnish each bowl with a sprinkle of fresh cilantro for a pop of color and added freshness. Accompany the dish with a side of crusty bread or Peruvian cornbread to soak up the flavorful broth.

Presentation advice

To elevate the presentation of the Peruvian-style Bouillabaisse, consider serving it in colorful ceramic bowls or rustic clay pots. Arrange the seafood attractively on top of the broth and garnish with a few whole mussels and shrimp for visual appeal. Place a sprig of fresh cilantro on the side of each bowl for an elegant touch.