Fiery Peruvian Rocoto Spiced Seafood Stew
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
For the Rocoto Paste
For the Stew
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
Fiery Peruvian Rocoto Spiced Seafood Stew
Fiery Peruvian Rocoto Spiced Seafood Stew
Serving
Serve the stew in deep bowls, ensuring each portion has a generous amount of seafood and is topped with fresh cilantro.