Peruvian Seafood Chowder

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons (30ml) aji amarillo paste 2 tablespoons (30ml) aji amarillo paste
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) scallops 1/2 pound (225g) scallops
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the diced tomatoes and aji amarillo paste to the pot, and cook for another 5 minutes, stirring occasionally.
3. 3.
   Add the fish fillets, shrimp, scallops, and mussels to the pot, and cook for 2-3 minutes until the seafood starts to turn opaque.
4. 4.
   Pour in the fish or vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
5. 5.
   Add the diced potatoes, corn kernels, and peas to the pot, and continue simmering for another 10 minutes until the potatoes are tender.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Peruvian Seafood Chowder hot, garnished with fresh cilantro. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Fish fillets — Use firm white fish such as cod, halibut, or sea bass for the best results. Ensure the fillets are fresh and free from any fishy odor.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing the shells and removing any beards or debris.

Tips & Tricks

• For a spicier kick, add a few slices of fresh aji amarillo pepper to the soup while simmering.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the soup.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the chowder with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Peruvian Seafood Chowder in individual bowls, garnished with a sprinkle of fresh cilantro. Accompany it with warm crusty bread for dipping and soaking up the delicious broth.

Presentation advice

To enhance the presentation, consider serving the chowder in colorful ceramic bowls or soup tureens. Sprinkle some additional chopped cilantro on top for a vibrant touch.