Aguadito de Pescado

Prep 20 min
Total 60 min
Ingredients 15
Servings 6

In Peruvian cuisine there is an abundance of soups and chupes. Especially along the coast, el aguadito is quite popular. It's such a flavorful, green soup thanks to the blended coriander and handful of rice which thickens the broth. El aguadito should be served in a big dish and doesn't need any side dishes to be complete, although it's sometimes accompanied with yellow hot pepper paste. There are many variations of this delicious dish: some versions are made with duck, turkey, chicken, or fish, as is the case with this recipe. The secret lies in adding just the right amount of water so it's soupy but not watered down, and juicy enough to slurp up with a spoon! This dish is delicious and your guests will be delighted with the result! MORE + LESS -

Ingredients

tablespoons vegetable oil

1/2

chopped onion

garlic cloves, chopped

1/2

cup yellow hot pepper paste

1/2

cup coriander leaves, blended

tomatoes, peeled, seeded and chopped (or sliced)

cups fish broth

can beer

yellow potatoes, peeled and halved

2/3

cup rice, uncooked

Kernels from 1 cob corn

red bell pepper, cubed

Salt and pepper, to taste

1/2

cup peas

lb fish fillets, cut in 1-in cubes

Directions

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1

Over medium-low heat, heat vegetable oil in a stew pot. Add the onion and garlic, stirring for 10 minutes to avoid browning. Include the yellow hot pepper paste, blended coriander and tomato. Cook for 10 additional minutes.
2

Add the fish broth and beer, and boil for a few minutes. Once boiling, add the potatoes, rice, corn and bell pepper. Season with salt and pepper to taste. Reduce heat and cook partially covered until the potatoes and rice are tender. A few minutes before the aguadito is ready, incorporate the peas.
3

Add the fish to the soup and cook 3 extra minutes, or until fully cooked. Turn off stove and serve immediately.

Expert Tips

You can use any white fish.
If you want to make seafood aguadito, incorporate shrimp, squid, snails and cooked octopus, among other seafood.
Use any kind of white rice. I like Arborio because it gives the soup the best texture. Don't use whole grain rice because it will change the cooking times (unless you add it already cooked).
If the aguadito is too thick, you can add more broth.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

In Peruvian cuisine there is an abundance of soups and chupes. Especially along the coast, el aguadito is quite popular. It's such a flavorful, green soup thanks to the blended coriander and handful of rice which thickens the broth. El aguadito should be served in a big dish and doesn't need any side dishes to be complete, although it's sometimes accompanied with yellow hot pepper paste. There are many variations of this delicious dish: some versions are made with duck, turkey, chicken, or fish, as is the case with this recipe. The secret lies in adding just the right amount of water so it's soupy but not watered down, and juicy enough to slurp up with a spoon! This dish is delicious and your guests will be delighted with the result!