Peruvian Seafood Stew (Caucau de Mariscos)

Ingredients: Makes 9 servings


1 tablespoon canola oil
12 ounces thinly sliced yellow onion
6 ounces thinly sliced red bell pepper
2 tablespoons minced garlic
1 tablespoon minced ginger
1/2 teaspoon chili paste
1/2 teaspoon dry oregano
1/4 teaspoon ground cumin
1/2 cup dry white wine
1 1/2 cups water
1 tablespoon clam base
1 pound diced potatoes
8 ounces mussels in the shell
12 clams in the shell
6 ounces jumbo shrimp
6 ounces large sea scallops
6 ounces calamari
1 teaspoon lime juice
1/4 teaspoon garlic powder
1/4 cup frozen green peas
1/4 cup chopped cilantro


  1. Heat canola oil in a large stock pot over medium heat. Add onions, peppers, garlic, and ginger and heat until soft, but not browned. 
  2. Stir in chili paste, oregano, and cumin. Cook 1 minute to release the flavors.
  3. Add wine and bring to a boil. Add water and clam base and return to a boil.
  4. Reduce heat to a simmer and add potatoes. Cook 5 minutes until potatoes are tender and soup is thickened.
  5. Add seafood in stages: First the mussels and clams, then the shrimp, scallops, and calamari. Cover and cook until the clams and mussels open. Discard any clams or mussels that do not open. Stir in lime juice, garlic powder, peas, and cilantro. Cook until heated through.

Serving size:
1 cup;  Makes: 9 servings

Nutritional Information: 
Nutrition Info (per serving): 170 cals, 2.5 g fat, 0.5 g saturated fat, 80 mg cholesterol, 665 mg sodium, 20 g carbs, 3.5 g sugar, 2.5 g fiber, 15 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon