"Seco de Mariscos"

Creamy Seafood Stew

Servings: 4 people

Author: Brandon Castillo

Prep Time
20

Cook Time
25

Total Time
45

Main Course

peruvian

Stew peruvian food

Instructions

1 Salt & Pepper seafood and fish
2 In a bowl add a teaspoon of salt and the flour, then add the seafood and fish,
make sure they are covered with the flour and remove the excess.
3 In a hot pot add 3 tablespoons of vegetable oil, sear your "meats" 3 minutes per
side, then set aside.
4 In the same pot add the onions,scallions, garlic, Ají Amarillo paste, Mirasol,
let it cook for at least 10 minutes or until caramelized. Once it's cooked, use
a blender or food processor and process with spinach and cilantro leaves.
5 Add your mixture to the pot, add the seafood/fish again, add broth, a tablespoon
of sugar, a little salt, pepper, cumin, butter, then add carrots and peas and
cook for 10 min.
6 Finish with milk cream and cook for 2 to 5 minutes, add more broth if necessary.
7 Serve with Yucca and Sarsa Criolla