Chinguirito with a Lower Saxon Twist

Ingredients

In this adaptation, we incorporate the flavors and ingredients commonly found in Lower Saxon cuisine. While the original Peruvian Chinguirito is typically served with a spicy and citrusy marinade, our Lower Saxon version highlights the freshness of the seafood by using a tangy and flavorful sauce. Additionally, we incorporate local seafood varieties that are readily available in the North Sea, giving the dish a distinct regional touch. We alse have the original recipe for Chinguirito, so you can check it out.

• 500g (1.1 lb) mixed fresh fish fillets (such as cod, haddock, or plaice) 500g (1.1 lb) mixed fresh fish fillets (such as cod, haddock, or plaice)
• 250g (8.8 oz) fresh shrimp, peeled and deveined 250g (8.8 oz) fresh shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced red and green bell peppers to the pan and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes, tomato paste, paprika, dried thyme, and bay leaf. Cook for another 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the mixed fish fillets, shrimp, and mussels to the pan. Season with salt and pepper to taste.
6. 6.
   Cover the pan and let the seafood cook for about 10 minutes, or until the fish is flaky and the mussels have opened.
7. 7.
   Remove the bay leaf and garnish with fresh parsley.
8. 8.
   Serve the Lower Saxon Chinguirito hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If you prefer a milder flavor, opt for cod or haddock. If you enjoy a stronger taste, try using plaice or another flavorful fish variety.

Tips & Tricks

• To enhance the flavor of the sauce, you can add a splash of white wine or a squeeze of lemon juice.
• Serve the Chinguirito with a side of fresh salad or steamed vegetables for a complete meal.
• Feel free to adjust the spiciness of the dish by adding chili flakes or a dash of hot sauce.

Serving advice

Lower Saxon Chinguirito is best served hot, straight from the pan. Garnish with fresh parsley for a pop of color and serve with crusty bread or boiled potatoes to soak up the delicious sauce.

Presentation advice

Present the Lower Saxon Chinguirito in a large, shallow serving dish to showcase the vibrant colors of the seafood and sauce. Sprinkle some additional chopped parsley on top for an extra touch of freshness.