Peruvian Seafood Stew with Cilantro Broth
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Peruvian Seafood Stew with Cilantro Broth

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 56%
CARBS 30G40% OF CAL
5G FIBER18G OTHER7G TOTAL SUGAR
FAT 8G23% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A seafood stew with fish, shellfish, potatoes, and carrots in a cilantro-infused broth with warm spices. A healthy, aromatic Peruvian dish with bold flavors.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 yellow or white onion- diced
  • 1 fresh green ancho chili (or poblano) – deseeded, chopped (if you like spicy, add 2 and skip the bell pepper)
  • 1 green bell pepper – chopped (optional)
  • 6 cloves garlic – roughly chopped
  • 1 tablespoon coriander
  • 2 teaspoons cumin
  • 4 cups fish stock or chicken stock
  • 3 cups water – divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups small diced potatoes
  • 2 cup diced carrots
  • 2 whole bunches cilantro, including small stems
  • 2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
  • juice of 2-3 limes (add to taste)
  • Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread for dipping
PREP
15M
SODIUM
1098MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.