Peruvian Seafood Soup

Votes: 3

Photo of the dish: Anna Williams

Time: 1 hour 20 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 550, total fat 23 G., saturated fats 6 G., proteins 40 G., carbohydrates 45 G., fiber G., cholesterol 242 mg, sodium 546 mg, sugar 10 G.

Peruvian Seafood Soup - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g fillet flounders, cut into pieces
450 g large shrimp, heads removed, shells peeled and reserved for broth
1/2 medium butternut squash, peeled, seeded and diced
1 large yellow-skinned potato, diced
4 ears of corn, kernels removed, set aside for broth
450 g mussels, cleaned and shank removed
1 chili pepper, seeds removed to reduce heat
6 tbsp. l. olive oil
6 green onions, chopped
1/2 cup dry white wine
1 can (340 g) of concentrated milk
2 cloves of garlic
2 yolks, lightly beaten
1/4 cup chopped fresh cilantro
Sea salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: flounder, shrimps, mussels, potato, yellow potatoes, pumpkin, corn, chili pepper, white wine, concentrated milk, cilantro, garlic, eggs

Cooking the dish according to the recipe:

Prepare the broth: On a cutting board, chop the garlic and chili pepper, sprinkle with salt, and crush with the flat side of a knife until smooth. Add 3 tablespoons of olive oil to a heavy-bottomed saucepan and sauté half the green onions, chopped garlic, and pepper over medium heat for 3 to 4 minutes. Add the shrimp shells and corn cobs, shucked and sauté over medium heat, stirring occasionally, until the shells are golden brown, about 5 minutes, to deepen the color of the broth. Pour in the wine and simmer for about 2 minutes. Add 6 cups of water and bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and strain the broth to remove any fish and vegetable scraps.
Boil vegetables in a saucepan with broth: Add the pumpkin, potatoes, and a can of evaporated milk. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 12 to 15 minutes.

Meanwhile, prepare the corn puree: On another burner, heat the remaining 3 tablespoons of olive oil in a shallow skillet. Add the green onions and corn and cook, stirring, for about 12 minutes. Add 1/2 cup of water and stir. Then pour the mixture into a blender, add another 1.5 cups of water and 2 teaspoons of salt, and blend until smooth. Add the corn mixture to the pan with the broth.
Boil seafood in soup: Add the mussels and simmer over low heat until the shells begin to open, about 4 minutes. Add the shrimp, bring to a boil, and cook, stirring, for 3-4 minutes. Once cooked, to ensure a smooth, creamy soup, slowly whisk in the egg yolks. Cover and let sit for a few minutes.
Remove from heat. Pour the seafood soup into a tureen and sprinkle with cilantro.

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