Rich and Flavorful Peruvian Seafood Chupe Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

If you’re searching for a seafood soup that transports you straight to the coast of Peru, look no further than this Peruvian Seafood Chupe. It’s a delightful bowl of warmth, filled with the fresh flavors of the ocean and a variety of tender seafood. It’s perfect for a cozy dinner or a special occasion, and it will impress anyone who has the pleasure of tasting it.

This recipe combines a medley of seafood, such as shrimp, fish, and mussels, with a creamy and slightly spicy broth. Imagine the hearty taste of corn and potatoes, complemented by aromatic herbs and spices. It’s a dish that encapsulates the vibrant culinary culture of Peru.

The Ultimate Peruvian Seafood Chupe

A bowl of Peruvian Seafood Chupe filled with shrimp, fish, and mussels in creamy broth, garnished with cilantro and lime.

This Peruvian Seafood Chupe is a hearty and comforting soup, featuring succulent seafood immersed in a creamy, spiced broth, enriched with corn and potatoes. The soup is a perfect blend of flavors, offering a delightful taste experience that warms the soul.

Ingredients

1 lb mixed seafood (shrimp, fish fillets, mussels)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup corn kernels (fresh or frozen)
2 medium potatoes, diced
4 cups fish or seafood broth
1 cup heavy cream
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Sauté Aromatics: In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Add Broth and Potatoes: Stir in the diced potatoes, corn, and seafood broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender.
Incorporate Seafood: Add the mixed seafood to the pot, cooking until they are just cooked through, about 5-7 minutes.
Stir in Cream and Spices: Pour in the heavy cream, paprika, chili powder, salt, and pepper. Stir well and let it heat through without boiling.
Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.