May 1, 2018

Picante de Mariscos (spicy seafood stew)


  • 1 Kg. of seafood medley (approximately 2 lbs.)
  • 1 onion finely diced
  • 6 medium size potatoes cut in small cubes (1.5 cm or 1/2 inch cubes)
  • 2 tablespoons of aji amarillo paste (yellow Peruvian chili paste)
  • 1 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
  • 1 tablespoon of garlic paste
  • 1 teaspoon of ground cumin
  • 2 teaspoons of salt
  • 1/2 cup of oil
  • 2 cups of fish broth (if you don't have fish broth you could use chicken or vegetable broth)
  • 1/2 cup of white wine
  • 1 cup of chopped parsley

In medium size pot heat the oil, add the aji amarillo, aji panca, garlic, cumin, salt and onion and cook on medium high until brown stirring frequently. Add the fish broth and potatoes, cook on medium for approximately 25 - 30 minutes until the potatoes are tender then slightly press the potatoes to make them crumble a bit. Add the wine and seafood and cook for 5 minutes. Add the parsley and mix well right before serving.

Serve with white rice and decorate with parsley leaves.