Peruvian seafood puree soup

soups 575 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 h. 20 min
Calories: -
Difficulty: Easy

Peruvian seafood puree soup

Ingredients

230 gr. flounder fillet, cut into pieces 450 gr. large shrimp, heads removed, shells peeled and left for broth 1/2 medium-sized butternut squash, peeled and seeds, cut into cubes 1 large potato with yellow skin, diced 4 corn cobs, grains separated, cobs left for broth 450 g ... mussels, peel and remove tendrils 1 chili pepper, remove seeds to reduce pungency 6 tbsp. l. olive oil 6 scallions, chop 1/2 tbsp. dry white wine 1 can (340 g) concentrated milk 2 cloves of garlic 2 yolks, whisk lightly 1/4 tbsp. chopped fresh cilantro Sea salt

Directions

Prepare the broth: chop the garlic and chili on a cutting board, sprinkle with salt, and crush with the flat side of a knife into a gruel. Add 3 tablespoons to a heavy-bottomed saucepan. l. olive oil and fry over medium heat for 3 - 4 minutes half green onions, chopped garlic and pepper. Add shrimp shells and corn cobs, peeled over medium heat, stirring until the shells are lightly browned, about 5 minutes, for a more intense broth color. Pour in wine and simmer, about 2 minutes. Add 6 tbsp. water and bring to a boil, then reduce heat and cook for 15 minutes. Remove from heat, strain the broth from fish and vegetable waste.
Boil vegetables in a saucepan with broth: add pumpkin, potatoes, and a can of concentrated milk. Bring to a boil, then reduce the temperature to medium-low, and simmer until the vegetables are tender, 12 to 15 minutes.
In the meantime, prepare the corn puree: on the other burner, heat the remaining 3 tbsp. l. olive oil in a skillet. Add green onions, corn, and sauté, stirring for about 12 minutes, add 1/2 tbsp. water, stir. 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. Add the resulting corn mixture to the stock.
Simmer seafood in soup: add mussels and simmer until shells open, about 4 minutes. Add shrimp, bring to a boil, and cook, stirring occasionally, for 3 to 4 minutes. At the end of cooking, in order for the puree soup to acquire a delicate consistency, slowly stir in the egg yolks. Cover with a lid and let stand for a few minutes. Remove from stove. Pour the seafood puree soup into the tureen and sprinkle with cilantro.

Peruvian seafood puree soup

Serves: -
Prepare Time: -
Cooking Time: 1 h. 20 min
Calories: -
Difficulty: Easy

Peruvian seafood puree soup

Ingredients

230 gr. flounder fillet, cut into pieces 450 gr. large shrimp, heads removed, shells peeled and left for broth 1/2 medium-sized butternut squash, peeled and seeds, cut into cubes 1 large potato with yellow skin, diced 4 corn cobs, grains separated, cobs left for broth 450 g ... mussels, peel and remove tendrils 1 chili pepper, remove seeds to reduce pungency 6 tbsp. l. olive oil 6 scallions, chop 1/2 tbsp. dry white wine 1 can (340 g) concentrated milk 2 cloves of garlic 2 yolks, whisk lightly 1/4 tbsp. chopped fresh cilantro Sea salt

Directions

Prepare the broth: chop the garlic and chili on a cutting board, sprinkle with salt, and crush with the flat side of a knife into a gruel. Add 3 tablespoons to a heavy-bottomed saucepan. l. olive oil and fry over medium heat for 3 - 4 minutes half green onions, chopped garlic and pepper. Add shrimp shells and corn cobs, peeled over medium heat, stirring until the shells are lightly browned, about 5 minutes, for a more intense broth color. Pour in wine and simmer, about 2 minutes. Add 6 tbsp. water and bring to a boil, then reduce heat and cook for 15 minutes. Remove from heat, strain the broth from fish and vegetable waste.
Boil vegetables in a saucepan with broth: add pumpkin, potatoes, and a can of concentrated milk. Bring to a boil, then reduce the temperature to medium-low, and simmer until the vegetables are tender, 12 to 15 minutes.
In the meantime, prepare the corn puree: on the other burner, heat the remaining 3 tbsp. l. olive oil in a skillet. Add green onions, corn, and sauté, stirring for about 12 minutes, add 1/2 tbsp. water, stir. 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. Add the resulting corn mixture to the stock.
Simmer seafood in soup: add mussels and simmer until shells open, about 4 minutes. Add shrimp, bring to a boil, and cook, stirring occasionally, for 3 to 4 minutes. At the end of cooking, in order for the puree soup to acquire a delicate consistency, slowly stir in the egg yolks. Cover with a lid and let stand for a few minutes. Remove from stove. Pour the seafood puree soup into the tureen and sprinkle with cilantro.