Peruvian seafood soup puree – a detailed recipe preparations. Nutritional value of one serving: (total 6) Calories 550, total fat 23 g., saturated fat 6 g., proteins 40 g., carbohydrates 45 g., fiber g., cholesterol 242 mg., sodium 546 mg., sugar 10 g. 
Photo of the dish: АннаWilliams Time: 1 hour. 20 minutes. Difficulty: medium Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. flounder fillet, cut into pieces
- 450 gr large shrimp, head removed, shell clean and leave for broth
- 1/2 medium sized muscat squash, peel and seed cut into cubes
- 1 large potato with yellow peel, diced
- 4 ears of corn, grain to separate, ears to leave broth
- 450 gr mussel, clean and remove the antennae
- 1 chili pepper, remove seeds to reduce severity
- 6 tbsp. l olive oil
- 6 green onion feathers, chop
- 1/2 tbsp. dry white wine
- 1 can (340 g.) Of concentrated milk
- 2 cloves of garlic
- 2 yolks, beat lightly
- 1/4 Art. chopped fresh cilantro
- Sea salt
Recipes with similar ingredients: flounder, shrimp, mussels, potato, yellow potato, pumpkin, corn, chili pepper, wine white, concentrated milk, cilantro, garlic, eggs
Recipe preparation:
- Prepare the broth: chop garlic on a cutting board and chili pepper, sprinkle with salt, and crush with the flat side of a knife in gruel. Add to the pan with a thick bottom 3 tbsp. l olive oil and fry over medium heat 3 – 4 minutes half green onions, chopped garlic and pepper. Add shrimp shells and peeled corn cobs, fry over medium heat, stirring until the shells are browned, about 5 minutes, in order to make the broth color more saturated. Pour in wine and put out, about 2 minutes. Add 6 tbsp. water and bring to boil, then reduce heat and cook for 15 minutes. Take off the fire strain the broth from fish and vegetable waste.
- Boil vegetables in a saucepan with broth: add pumpkin, potatoes, and a jar of concentrated milk. Boil, then reduce the temperature to moderately low, and cook at simmer until vegetables are tender, 12 – 15 minutes.
- Meanwhile, cook mashed corn: on the other hotplate the remaining 3 tbsp. l olive oil in skillet. Add green onions, corn, and fry, stirring, for about 12 minutes, add 1/2 tbsp. water, mix. Then pour the mixture into a blender, add another 1.5 tbsp. water and 2 tsp salt, and bring the mixture to a homogeneous state. The resulting corn mixture is added to the pot with broth.
- Boil seafood in the soup: add mussels and cook over low heat until the sinks open about 4 minutes. Add shrimp, bring to a boil, and cook, stirring, 3 to 4 minutes. At the end of cooking, in order to mashed soup acquired a delicate texture, slowly mix the eggs the yolks. Cover and let stand for several minutes.
- Remove from stove. Pour the seafood soup into the tureen, and sprinkle with cilantro.
