Peruvian Seafood Stew with Cilantro Broth- made with fish and shellfish, potatoes, carrots and the most flavorful delicious broth! Healthy, Paleo, Gluten free, Easy! Can be made in 35 minutes!
Spicy, fragrant Cilantro Broth is the delicious base of this flavorful Peruvian Seafood Stew. Those of you who have been here a while will probably already guess how versatile this soup can be, even to the point of substituting the seafood itself.
The takeaway here is the Cilantro Broth, which if you think about it, can be paired with an endless array of ingredients. But today I’m serving it up the same way I experienced it for the very first time, in a Peruvian restaurant in Panama – with seafood. There are some bites of food you never forget.
Along with the seafood – basically a mix of scallops, prawns and firm white fish, there are also diced potatoes and carrots. If you are not a seafood fan, substitute chicken or chickpeas instead. You get the idea. Make sure to serve it with crusty bread to mop up the delicious broth, or serve it over rice. It takes about 35-40 minutes from start to finish, very doable on a weeknight.
How to make Peruvian Seafood Stew
It starts with sautéing onion, garlic and poblano chilies. 
Once they are tender, remove from the pot and place in a blender.
Blend with water and 2 bunches of fresh cilantro.
Then you will end up with this beautiful green magic that will turn your broth into something flavorful and delicious!
Set this aside for a while, until right before serving.
In the same pot you’ll simmer diced potatoes and carrots in chicken broth or stock. Once tender, you’ll add the seafood and let it simmer for a few minutes until cooked.
Then you’ll add the magic green cilantro sauce to the soup. Gently warm it- do not boil or you will lose the beautiful green color.
Adjust the salt and add the juice of one or two limes.
Serving Suggestions
Scatter with fresh cilantro leaves and serve immediately.
Serve with crusty bread, and for added creaminess, add a dollop of sour cream or avocado slices.
What is The best fish for soups or stews?
You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 the best fish (and seafood) to use in soups and stews.
- sea bass
- halibut
- black cod
- haddock
- escolar
- ono
- red snapper
- salmon
- scallops
- shrimp
More seafood stew recipes!
- Summer Seafood Stew
- Clam Chowder
- Simple Authentic Cioppino Recipe
- Brazilian Fish Stew (Moqueca!)
- Simple Salmon Chowder
- 20 Simple Healthy Fish & Seafood Recipes
Peruvian Seafood Stew with Cilantro Broth
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6
- Category: Main, stew, soup, fish, seafood
- Method: stove top
- Cuisine: Peruvian
Description
Peruvian Seafood Stew with Cilantro Broth- made with fish and shellfish, potatoes, carrots and the most flavorful delicious broth! Healthy, Paleo, Gluten free, Easy! Can be made in 35 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 yellow or white onion- diced
- 1 fresh green ancho chili (or poblano) – deseeded, chopped (if you like spicy, add 2 and skip the bell pepper)
- 1 green bell pepper – chopped (optional)
- 6 cloves garlic – roughly chopped
- 1 tablespoon coriander
- 2 teaspoons cumin
- 4 cups chicken broth or stock
- 3 cups water – divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups small diced potatoes
- 2 cup diced carrots
- 2 whole bunches cilantro, including small stems
- 2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
- juice of 2–3 limes (add to taste)
- Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread for dipping
Instructions
- Heat oil in a large, heavy bottom pot or Dutch oven over medium-high heat. Add onion, and saute for 2-3 minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and saute until tender about 10 minutes, stirring often. Add garlic and spices and cook for two-three minutes or until fragrant.
- Scrape this all into a blender. To the blender add the two whole bunches of cilantro, small stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Bend everything until VERY smooth, at least 45 seconds! Smooth is key here! Set this aside.
- In the same pot, add 4 cups chicken broth or chicken stock, plus 1 cup water, add the salt and pepper, and bring to a boil. Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.
- Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes ( taking into consideration some things take longer to cook than others).
- When seafood is cooked to your liking, stir in the blended cilantro mixture from the blender. Heat to a gentle simmer – but do not boil- or you will lose the lovely green color!
- Squeeze in lime juice to taste. Taste and adjust salt and lime juice, adding more of each to your taste.
- Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional) and crusty bread.
Notes
- Don’t boil the broth mixture too long or you will lose the pretty green color.
- Heat level. In the photos you see me using 2 poblano chilis, and this was quite spicy. The next time I used 1 poblano chili plus a green bell pepper – medium spicy, but not overly.
Nutrition
- Serving Size: 2 cups
- Calories: 360
- Sugar: 4.5 g
- Sodium: 560.1 mg
- Fat: 16 g
- Saturated Fat: 2.6 g
- Carbohydrates: 26.4 g
- Fiber: 4.6 g
- Protein: 29.2 g
- Cholesterol: 156.4 mg
This dish went from our stomaches straight to our hearts! The whole family thought it was delicious! Recipe saved in our family cookbook =)
This recipe was perfect, used frozen shrimp and fresh oysters. Calmed the spice down in the kids dishes with creme fraiche. Next time I may add a third poblano or something hotter for more spice, and make a Peruvian pico de gallo to top it off.
Made this the other night but without the peppers as my husband doesn’t like spicy and it was still amazing. I used a combo of shrimp and sable fish. Will definitely make again (and might try to sneak in a poblano).
I first had this dish at a Peruvian restaurant in Miami by the name of El Tayta. I went with my niece who recommended this. It was amazing! I had never had a stew that was chiefly cilantro based. I wanted to make this at home and found this recipe whose picture looked very much like the dish we had, so we tried our hand at it. Our guests were wowed! We’ll prepare this on a more regular basis. Did I mention it’s really healthy also?
Im so glad you liked it!
We all loved this recipe! Will definitely make it again. We put avocado pieces and lime juice in it and it was delicious!
Great to hear! So happy you liked it!
I made this tonight….my daughter(half Peruvian, husband’s side) said it was really good…..said it tasted Peruvian…I didn’t tell her it was a recipe…she’s used to my mother in laws Peruvian dishes. This one is a keeper! Yum!
This looks amazing. Can I substitute one dried ancho chilli for the fresh?
This looks amazing. Can I substitute one dried ancho chilli for the fresh?
Delicious flavor, beautiful colors! Comes together quickly.
Thanks so much- glad you liked!
Very good but I think I could have spiced it up a bit more. Love the cilantro base. Needed more pizazz. More lime maybe and salt? will make it again and experiment. Low calorie count a big plus.
Thanks Trudy I will adjust the recipe based on this! Appreciate your honesty!
You could put wood chips in this and it would still taste great. Do yourself a favor and make it.
Hahaha…funny! Thanks!
Added a little fish sauce and more spice at the table, and some summer squash while cooking – terrific! Thank you.
Amazing colour!! Second time I’ve made this and wow!!!
I made this soup tonight and it was absolutely beautiful and delicious! I made it per the recipe except I used sweet potatoes instead of regular potatoes. The negative is that the sweet potatoes don’t thicken the broth but the positive was great flavor and color. Made it with shrimp, scallops and fresh yellowtail roe sacks. Crazy good… thank you!
Glad you like it Linda! thanks for the comment!
Made this last night and it was delicious! I love the cilantro broth and the addition of sour cream to my bowl made it even better. You know it’s good for you with all that beautiful color!
So glad you liked it Lisa!!!
Do you think cauliflower would work here. My family has a white potato phobia.
I love this soup! I really hate it when people write a review and then say all the changes they made, but as I really just added one thing I’m going to do it anyway! I made the recipe almost exactly as written (extra peppers, I like spicy!) I then realized that I had some fresh ears of corn so I cut the kernals and added them with the seafood. It was divine!! Definitely going into the rotation, the perfect soup.
I think adding corn is brilliant!!!
What kind of fish do you suggest?
Scott- Use a fish that will hold together in liquid – so like halibut, sea bass, swordfish, or Black cod.
Oh. My. Gosh. I was on Pinterest looking for healthy seafood recipes and came accross this unbelievable gem. The pictures are gorgeous and I found myself literally dreaming of it so tonight I made it. It’s so good, so fresh and just so satisfying. I served with a bit of rice. It really feels like you are totally splurging but alas it’s so healthy. What a find. I’ve shared your link on my Facebook page….I’m begging people to make it because they will be so happy if they do! Thank you, thank you, thank you!!!!
Look at these colours and beautiful ingredients! Can’t wait to give it a try, thanks so much for sharing, Sylvia!
Thanks Amaryllis- yes it is a vibrant one for sure.
I made this recipe two nights ago and it was delicious! I used sweet potatoes and a mix of seafood and chickpeas. My husband ate two bowls and I enjoyed it again last night for leftovers. Thanks for the great recipe- we’ll be making this again!
Thanks for sharing… so happy you both enjoyed it and I love the idea of sweet potatoes in this! Great idea!
Sylvia, this is amazing. The colours looks so vibrant 🙂 This is so perfect in every way. I thoroughly enjoy your blog, and your recipes never disappoint.
I have nominated you for the One Lovely Blog Award.
http://lynnesrecipetrails.com/2016/01/27/one-lovely-blog-award/
Thanks so much Lynne!! Appreciate it!!
This looks delicious! I’m going to have to give it a try in the very near future!
I am cooking this now and your recipe does not state when to add the cumin and coriander – thoughts?
Thanks I just fixed the recipe…sorry about that! Add to the broth with the potatoes and carrots 🙂
I did that and it was a wonderful, tasty stew. I thought about sauteing the spices with the onions and may try that next time.
Do you think it would be a problem to add warm water instead of the cold water to the cilantro mix? The cold water cilantro mix made the stew a bit tepid.
I really enjoy your recipes. Thank you!
Thanks for the feedback ….all good points- I will adjust recipe to reflect, thank you and appreciate your comments!!! All the best Jan!
Never thought to make a cilantro based broth. Looks awesome. Will have to try it.
thanks, yes, it’s good! 😉
Looks amazing. Is this reheatable, do you think? Or is this one of those dishes you should plan on serving up in one fell swoop?
Yes! totally reheatable, just don’t over boil or you’ll lose the pretty color. 🙂
What’s the serving size?
roughly 2 cups
Thank you. I’m pretty new to cooking for myself and for others. This looks really good and have wanted to try it for a long time. But how can I lower the sodium and cholesterol? What are some acceptable substitution.