Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, squid, mussels, clams)
- 1 cup of rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of cilantro leaves, chopped
- 4 cups of fish or seafood broth
- 1 tbsp. of vegetable oil
- Salt and pepper to taste
- Lime wedges for serving
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, red and green bell peppers, and sauté for 5 minutes until the vegetables are soft.
2. Add the mixed seafood to the pot and cook for 2-3 minutes until the seafood is cooked through.
3. Add the rice and stir to combine with the seafood and vegetables.
4. Pour in the fish or seafood broth and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes until the rice is cooked and the soup has thickened.
5. Add the chopped cilantro to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 50g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of seafood that you prefer, such as scallops, crab, or lobster.
- If you don't have fish or seafood broth, you can use chicken or vegetable broth instead.
- You can use brown rice instead of white rice for a healthier option.
Variations:
- You can add diced potatoes or corn to the soup for extra texture and flavor.
- For a spicier version, add chopped jalapeño or red pepper flakes.
- You can also add diced tomatoes or tomato sauce for a more tomato-based soup.
Tips and Tricks:
- Make sure to clean the seafood thoroughly before adding it to the pot.
- If the soup is too thick, you can add more broth or water to thin it out.
- For a creamier soup, you can add a splash of heavy cream or coconut milk.
Storage Instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas and Garnishes:
- Serve the soup in individual bowls with lime wedges on the side.
- Garnish with additional cilantro leaves or chopped scallions.
Pairings and Suggested Side Dishes:
- Serve with crusty bread or garlic bread on the side.
- Pair with a light salad or roasted vegetables for a complete meal.
Troubleshooting Advice:
- If the rice is not cooked through, add more broth or water and continue to simmer until the rice is tender.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food History and Flavor Profiles:
- Aguadito de Mariscos is a traditional Peruvian soup that originated in the coastal regions of the country.
- The soup is known for its bold flavors and use of fresh seafood and herbs.
- The soup has a slightly spicy and tangy flavor profile, thanks to the use of lime juice and cilantro.
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
- This soup is perfect for a cozy night in or for entertaining guests.
Related Categories
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Region: Peruvian
Taste: Savory, Tangy, Spicy, Seafood, Aromatic, Seafood-Flavored