This Peruvian Seafood Stew with Cilantro Broth is a delightful fusion of flavors, combining the richness of coconut milk with the freshness of cilantro and the savory goodness of assorted seafood. It's a comforting and satisfying dish that brings the vibrant tastes of Peru to your table.
Ingredients: 1 lb assorted seafood shrimp, squid, fish fillets, mussels, etc.. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 tomatoes, diced. 1 cup fish or vegetable broth. 1 cup coconut milk. 1 bunch cilantro, chopped. 1 tablespoon cumin. 1 tablespoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the bell pepper, onion, and garlic and add them. For about 5 minutes, or until softened, saut. It's time to add the diced tomatoes, cumin, and paprika. Go on and cook for two more minutes. Add coconut milk and fish or vegetable broth. Bring to a low boil. Add different kinds of seafood to the pot. Based on the type of seafood used, cook for about 5 to 7 minutes, or until the seafood is fully cooked. Add pepper and salt to taste. Add the chopped cilantro and cook for one more minute. If you want, you can add more cilantro to the top of the Peruvian seafood stew before serving it hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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