Peruvian Seafood Aguadito

Prep 20 min
Total 60 min
Ingredients 13
Servings 4

The Peruvian seafood aguadito, is one of the flagship dishes on the coast of the country. When fishermen's boats come back full with the catch of the day, the wives of the fishermen usually prepare delicious seafood dishes, like this super special aguadito. This dish is a thick soup with rice and vegetables that can be made with duck, chicken, fish or seafood. I also have my vegetarian version and I assure you that it’s an extraordinary dish anyway you make it. It’s a complete meal that needs nothing more to make it better. Well…maybe a little Creole sauce like we use in Peru. MORE + LESS -

Ingredients

cup of coriander leaves

tablespoons vegetable oil

1/2

finely chopped onion

cloves garlic, chopped

yellow peppers, chopped, or 2 tablespoons of pasta (optional)

1/2

red pepper diced

cup chopped carrot

cup of corn

1/2

cup of white rice

Salt and pepper

cups fish broth

1/2

cup of peas

1 1/2

pound of seafood (clams, shrimp, mussels, scallops)

Directions

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1

Process the coriander in the blender with 1/4 cup of water until creamy.
2

Heat the oil in a saucepan over medium heat, sauté the onion and garlic until they look soft and the onion is lightly golden. If you wish you can add the yellow peppers.
3

Add the liquefied coriander. Stir well.
4

Incorporate the pepper, carrots, corn, rice, salt and pepper.
5

Bring to a boil, lower the heat to a minimum, and cook with the lid on for about 30 minutes or until the vegetables and nice are soft.
6

If you see that the soup is too thick add more broth or water.
7

Add any extra seasoning if needed, add peas, seafood, first the clams, then the shrimp along with the mussels.
8

Turn off the heat, incorporate the scallops and cover the pot.
9

After two minutes uncover and serve immediately.

Expert Tips

You can use several types of seafood.
If you wish you can make the aguadito only with mussels.
Instead of using only broth you can incorporate a little beer for a stronger flavor.
Try to make and use a good fish broth, otherwise use vegetable broth.
Add Arborio rice if you want a creamier texture.
You can incorporate cooked yellow potatoes to the aguadito.