Photo from pinterest.com
Chupe de Mariscos is a creamy, flavorful Peruvian seafood chowder that highlights a mix of fresh seafood and aromatic spices. Often served as a main course, this rich dish is comforting and perfect for seafood lovers. Chupe de Mariscos combines ingredients like shrimp, fish, and mussels in a savory, creamy broth enhanced with potatoes, cheese, and spices for an authentic taste of Peru.
Ingredients
1 lb (0.45 kg) mixed seafood (shrimp, fish, mussels)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 lb (0.23 kg) potatoes, diced
1/2 lb (0.23 kg) pumpkin, diced
1/4 cup (60 ml) white wine
1 cup (240 ml) fish or seafood stock
1 cup (240 ml) milk
1/2 cup (120 ml) heavy cream
1/4 cup (60 g) fresh cheese, crumbled
Salt and pepper, to taste
1 tsp ground paprika
Fresh cilantro or parsley, chopped (for garnish)
Optional: 1/2 cup (80 g) corn or green peas
Instructions
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
Add Vegetables: Stir in the diced potatoes and pumpkin. Cook for 5-7 minutes until they begin to soften.
Deglaze and Simmer: Pour in the white wine, letting it reduce slightly. Add the fish or seafood stock and bring to a gentle boil. Cover and let simmer until the vegetables are tender.
Incorporate Seafood and Dairy: Add the mixed seafood to the pot, followed by milk and cream. Season with salt, pepper, and paprika. Let the seafood cook through, about 5-7 minutes.
Add Cheese and Serve: Stir in the crumbled fresh cheese and garnish with fresh cilantro or parsley.
Serving
Serve Chupe de Mariscos hot with a side of crusty bread or rice to soak up the creamy, savory broth. Perfect for a cozy dinner or to impress guests with a taste of Peru.
Chupe de Mariscos is a delicious, rich chowder that brings the best of Peruvian coastal flavors to your kitchen. With fresh seafood, creamy broth, and hearty vegetables, this dish is a must-try for seafood fans looking for an authentic Peruvian experience.
