Fiery Peruvian Rocoto Spiced Seafood Stew

Name: Fiery Peruvian Rocoto Spiced Seafood Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Water; Seafood shells (shrimp, crab); White onion; Carrot; Garlic cloves; Bay leaf; Rocoto peppers; Olive oil; Garlic cloves; Cumin; Salt; Assorted seafood (shrimp, scallops, mussels); Olive oil; Red bell pepper; Tomato; Smoked paprika; Oregano; Fresh cilantro

A Vibrant and Spicy Fusion of Seafood and Peppers

Dive into this bold and zesty Peruvian seafood stew highlighted by rocoto peppers and infused with layers of aromatic spices.

1 h 30 min
4
Intermediate

Ingredients

For the Seafood Stock

Water

2 liters

Seafood shells (shrimp, crab)

1 pound

White onion

halved

Carrot

roughly chopped

Garlic cloves

2 cloves, smashed

Bay leaf

For the Rocoto Paste

Rocoto peppers

4, seeded and chopped

Olive oil

2 tablespoons

Garlic cloves

2 cloves

Cumin

1 teaspoon

Salt

to taste

For the Stew

Assorted seafood (shrimp, scallops, mussels)

1 pound

Olive oil

2 tablespoons

Red bell pepper

chopped

Tomato

1 large, diced

Smoked paprika

1 teaspoon

Oregano

1 teaspoon

Fresh cilantro

for garnish

Preparation

Making the Seafood Stock

Combine ingredients

Combine water, seafood shells, onion, carrot, garlic, and bay leaf in a large pot.

Bring to a boil

Bring to a boil, then simmer for 45 minutes.

Strain the stock

Strain the stock and set aside, discarding solids.

Preparing the Rocoto Paste

Heat oil

Heat olive oil in a pan over medium heat.

Sauté peppers and garlic

Add rocoto peppers and garlic, sauté for 5 minutes.

Roast the peppers slightly for added depth of flavor before blending.

Blend into paste

Blend into a paste with cumin and salt.

Ensure the peppers are completely deseeded to avoid overpowering heat.

Cooking Process

Sautéing the Vegetables

Heat olive oil in a large pot, add bell pepper and tomato, and cook until soft.

Building the Stew Base

Add the rocoto paste and stir through vegetables, cooking for a further 3 minutes.

Simmering the Stew

Pour in seafood stock and bring to a simmer, then add the seafood and simmer until just cooked.

Plating & Serving