Chupe de Mariscos

🛒 Ingredients

• Shrimp, peeled and deveined 50 g · 50 kcal
• Scallops 30 g · 25 kcal
• White fish fillet (e.g., cod, sole) 50 g · 40 kcal
• Mussels, cooked meat 30 g · 20 kcal
• Potatoes, diced 120 g · 95 kcal
• Corn kernels 40 g · 35 kcal
• Green peas 20 g · 15 kcal
• Red onion, finely chopped 25 g · 10 kcal
• Garlic, minced 5 g · 7 kcal
• Aji Amarillo paste 10 g · 10 kcal
• Fish broth 150 g · 7 kcal
• Evaporated milk 40 g · 55 kcal
• Queso Fresco (or feta), crumbled 25 g · 65 kcal
• Egg 50 g · 70 kcal
• Fresh cilantro, chopped 5 g · 1 kcal
• Vegetable oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the finely chopped red onion and minced garlic until softened and fragrant, about 5 minutes.
2. Stir in the Aji Amarillo paste and cook for another 2 minutes, allowing the flavors to meld. Add the diced potatoes and fish broth; bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are tender.
3. Add the corn kernels and green peas to the pot and cook for another 3-4 minutes. Stir in the evaporated milk and crumbled queso fresco (or feta) until the cheese begins to melt.
4. Gently add the shrimp, scallops, mussels, and white fish to the chowder. Cook for just 3-5 minutes, or until the seafood is opaque and cooked through; do not overcook.
5. Taste and adjust seasoning as needed. Gently crack an egg into each serving bowl or directly into the simmering soup, poaching it until the whites are set and the yolk is still runny. Ladle the hot chupe into bowls, ensuring each serving has a poached egg and a good mix of seafood and vegetables.
6. Garnish with fresh chopped cilantro just before serving for a burst of fresh flavor.