Main Course · Latin American · Dinner ·

Fiery Peruvian Rocoto Spiced Seafood Stew

Name: Fiery Peruvian Rocoto Spiced Seafood Stew
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Water, 2 liters; Seafood shells (shrimp, crab), 1 pound; White onion, halved; Carrot, roughly chopped; Garlic cloves, 2 cloves, smashed; Bay leaf; Rocoto peppers, 4, seeded and chopped; Olive oil, 2 tablespoons; Garlic cloves, 2 cloves; Cumin, 1 teaspoon; Salt, to taste; 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

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

4.3(770 reviews)

·By Ethan Brooks·October 30, 2025

Fiery Peruvian Rocoto Spiced Seafood Stew — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Seafood Stock

For the Rocoto Paste

For the Stew

Nutrition

Per serving

Calories: 347 kcal
Protein: 36.75 g
Carbs: 14.25 g
Fat: 16 g
Fiber: 4.25 g

Whole recipe

Total

Calories: 1389 kcal
Protein: 147 g
Carbs: 57 g
Fat: 64 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Water 2 liters	0	0	0	0	0
Seafood shells (shrimp, crab) 1 pound	300	60	0	3	0
White onion halved	22	1	5	0	1
Carrot roughly chopped	25	1	6	0	2
Garlic cloves 2 cloves, smashed	9	0	2	0	0
Bay leaf	0	0	0	0	0
Rocoto peppers 4, seeded and chopped	80	3	16	0	8
Olive oil 2 tablespoons	240	0	0	28	0
Garlic cloves 2 cloves	9	0	2	0	0
Cumin 1 teaspoon	8	0	1	0	1
Salt to taste	0	0	0	0	0
Assorted seafood (shrimp, scallops, mussels) 1 pound	380	80	10	5	0
Olive oil 2 tablespoons	240	0	0	28	0
Red bell pepper chopped	31	1	6	0	2
Tomato 1 large, diced	33	1	7	0	2
Smoked paprika 1 teaspoon	6	0	1	0	1
Oregano 1 teaspoon	5	0	1	0	1
Fresh cilantro for garnish	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Seafood Stock

1
Combine ingredients
Combine water, seafood shells, onion, carrot, garlic, and bay leaf in a large pot.
2
Bring to a boil
Bring to a boil, then simmer for 45 minutes.
3
Strain the stock
Strain the stock and set aside, discarding solids.

Preparing the Rocoto Paste

1
Heat oil
Heat olive oil in a pan over medium heat.
2
Sauté peppers and garlic
Add rocoto peppers and garlic, sauté for 5 minutes.
Tip: Roast the peppers slightly for added depth of flavor before blending.
3
Blend into paste
Blend into a paste with cumin and salt.
Tip: Ensure the peppers are completely deseeded to avoid overpowering heat.

How to Make Fiery Peruvian Rocoto Spiced Seafood Stew

Total time: 2 h · Yields 4 servings

1
Sautéing the Vegetables
Heat olive oil in a large pot, add bell pepper and tomato, and cook until soft.
2
Building the Stew Base
Add the rocoto paste and stir through vegetables, cooking for a further 3 minutes.
3
Simmering the Stew
Pour in seafood stock and bring to a simmer, then add the seafood and simmer until just cooked.