Peruvian Seafood Stew with Yellow Chili Sauce

Ingredients

• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) clams, scrubbed and rinsed 1 lb (450g) clams, scrubbed and rinsed
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) fish or seafood broth 2 cups (470ml) fish or seafood broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the aji amarillo paste, ground cumin, and dried oregano. Cook for another minute to allow the flavors to meld together.
3. 3.
   Add the fish or seafood broth to the pot and bring to a simmer.
4. 4.
   Gently add the mussels and clams to the pot, cover, and cook for about 5 minutes or until the shells open.
5. 5.
   Stir in the shrimp and coconut milk, and simmer for an additional 3-4 minutes until the shrimp are cooked through.
6. 6.
   Remove the pot from heat and stir in the lime juice. Season with salt and pepper to taste.
7. 7.
   Serve the Cau Cau de Choros hot, garnished with fresh cilantro. Accompany with steamed rice or boiled potatoes.

Treat your ingredients with care...

• Mussels and clams — Ensure that the mussels and clams are fresh and tightly closed before cooking. Discard any that do not close when tapped.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute with a combination of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• To enhance the flavor, you can marinate the seafood in lime juice and a pinch of salt for 15 minutes before cooking.
• Adjust the spiciness by adding more or less aji amarillo paste according to your preference.
• For a thicker sauce, you can add a tablespoon of cornstarch mixed with water and simmer until desired consistency is reached.
• Serve the stew with a side of crusty bread to soak up the delicious sauce.
• Experiment with different types of seafood such as scallops or white fish to personalize the dish.

Serving advice

Serve the Cau Cau de Choros in individual bowls, allowing each person to enjoy the flavors and aromas of the stew. Accompany it with a side of steamed rice or boiled potatoes to create a satisfying and complete meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in vibrant ceramic bowls to showcase the beautiful colors of the seafood and the yellow chili sauce.