Peruvian Seafood Soup

How to make a Peruvian Seafood Soup.

Ingredients: Serves 4

  • 1 1/2 lbs of seafood (clams, shrimp, mussels, scallops)
  • 1/2 cup of peas
  • 1/2 cup of white rice
  • 1/2 red pepper diced
  • 1 cup chopped carrot
  • 1 cup of corn
  • 1/2 finely chopped onion
  • 2 cloves garlic, chopped
  • 2 yellow peppers, chopped
  • 1 cup of coriander leaves
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 4 cups fish broth


  1. Process the coriander in the blender with 1/4 cup of water until creamy.
  2. Heat the oil in a saucepan over medium heat, sauté the onion and garlic until they look soft and the onion is lightly golden.
  3. If you wish you can add the yellow peppers.
  4. Add the liquified coriander.
  5. Stir well.
  6. Incorporate the pepper, carrots, corn, rice, salt and pepper.
  7. 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 nice are soft.
  8. If you see that the soup is too thick add more broth or water.
  9. Add any extra seasoning if needed, add peas, seafood, first the clams, then the shrimp along with the mussels.
  10. Turn off the heat, incorporate the scallops and cover the pot.
  11. After two minutes uncover and serve immediately.
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