The Peruvian seafood aguadito, is one of the flag dishes on the coast of the country. When the boats of the fishermen return full with the catch of the day, the wives of the fishermen usually prepare delicious seafaring dishes, among which this super special aguadito stands out. This dish is a thick soup with rice and vegetables, which is made with duck, chicken, fish or seafood. I also have my vegetarian version and I assure you that it is an extraordinary dish anyway. It is a complete meal that should not be added to improve it. Maybe a little Creole sauce like it does in Peru.
1 cup of coriander leaves
2 tablespoons vegetable oil
1/2 finely chopped onion
2 cloves garlic, minced
2 yellow peppers, chopped, or 2 tablespoons of pasta (optional)
1/2 red pepper diced
1 cup chopped carrot
1 cup shredded corn
1/2 cup white rice
Salt and pepper
4 cups fish broth
1/2 cup peas
1 1/2 pound of seafood (clams, shrimp, mussels, ax callus)
Step by Step
Process the coriander in the blender with 1/4 cup of water until creamy. Reservation.
2 Heat the oil in a saucepan over medium heat, sauté the onion and garlic until they look soft and the onion lightly golden. If you wish you can add the yellow peppers.
3 Add the liquefied cilantro. Stir well.
4 Incorporate the pepper, carrots, corn, rice, salt and pepper.
5 Bring to a boil, lower the heat to a minimum, and cook with the lid on for about 30 minutes or until the vegetables and rice are soft.
6 If you see that the soup is too thick add more broth or water.
7 Correct the seasoning, add the peas, the seafood, first the clams, then the shrimp along with the mussels.
8 Turn off the heat, incorporate the chacha tripe and cover the pot.
After two minutes uncover and serve immediately.