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Chupe De Mariscos Recipe

Name: Limo Peruvian Eaterys Chupe De Mariscos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 12 pieces shrimp (peeled, deveined, tails on or off); 300 g firm white fish fillet (e.g., corvina, cod), cut into 1-inch cubes; 12 pieces mussels (cleaned, debearded); 150 g calamari rings (optional); 800 ml fish stock or clam juice; 250 ml whole milk; 120 ml heavy cream; 60 ml dry white wine; 1 cup yellow onion, finely diced; 3 cloves garlic, minced; 1 cup ripe tomato, peeled, seeded and diced; 1 cup red bell pepper, diced; 2 medium potato, peeled and cut into 1/2-inch cubes; 1 cup frozen peas; 3 tbs butter; 2 tbs all-purpose flour; 1 tsp ají amarillo paste or mild yellow pepper paste (or substitute with a pinch of turmeric + aji amarillo if unavailable); 1 tsp paprika; 2 tsp salt; 1 tsp black pepper; 1 cup fresh cilantro, chopped; 0.5 cup fresh parsley, chopped; 1 to taste lime (for serving); 100 g grated queso fresco or feta (optional); 2 pieces hard-boiled eggs, quartered (Peruvian style); 8 slices toasted crusty bread or crostini (for serving)

Inspired by Limo Peruvian Eatery

Time1h

Serves4

Make Chupe De Mariscos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

12 pieces shrimp (peeled, deveined, tails on or off)

10.6 oz (300 g) firm white fish fillet (e.g., corvina, cod), cut into 1-inch cubes

12 pieces mussels (cleaned, debearded)

5.29 oz (150 g) calamari rings (optional)

Broth & Liquid

3 3/8 cup (800 ml) fish stock or clam juice

1.06 cup (250 ml) whole milk

1/2 cup (120 ml) Heavy cream

1/4 cup (60 ml) dry white wine

Aromatics & Vegetables

1 cup yellow onion, finely diced

3 cloves Garlic, minced

1 cup ripe tomato, peeled, seeded and diced

1 cup red bell pepper, diced

2 medium potato, peeled and cut into 1/2-inch cubes

1 cup frozen peas

Thickening & Flavor

3 tbs Butter

2 tbs 00 bread flour

1 tsp ají amarillo paste or mild yellow pepper paste (or substitute with a pinch of turmeric + aji amarillo if unavailable)

1 tsp Watkins paprika

2 tsp Celtic sea salt

1 tsp black pepper

1 cup Fresh cilantro, chopped

1/2 cup Fresh parsley, chopped

1 to taste lime (for serving)

Garnish & Optional

3 1/2 oz (100 g) grated queso fresco or feta (optional)

2 pieces hard-boiled eggs, quartered (Peruvian style)

8 slices toasted crusty bread or crostini (for serving)

Method

Prep seafood and vegetables

Rinse mussels under cold water, discard any with open shells that don’t close when tapped. Pat shrimp and fish dry with paper towels. Cut fish into 1-inch cubes, peel and cube potatoes, dice onion, red bell pepper and tomato, mince garlic, and chop cilantro and parsley. Quarter hard-boiled eggs if using.

Build the base

Sweat aromatics

In a large heavy-bottomed pot (about 4–5 liters), melt 2 tbs butter over medium heat. Add the diced onion and a pinch of salt; cook, stirring, until translucent, about 5–6 minutes. Add minced garlic and cook another 30–45 seconds until fragrant.

Add vegetables and spices

Add the diced red bell pepper, peeled diced tomato, and cubed potatoes to the pot. Stir in the aji amarillo paste (or substitute), paprika, and black pepper. Cook for 3–4 minutes until the tomato begins to break down.

Make the roux and add liquids

Push the vegetables to one side, add the remaining 1 tbs butter to the cleared space and sprinkle the flour into the melted butter to make a light roux. Cook the roux for 1–2 minutes, stirring constantly to remove the raw flour taste but not to brown it. Slowly whisk in the dry white wine to deglaze, then gradually pour in the fish stock while whisking to combine smoothly. Bring the mixture to a gentle simmer and cook for 8–10 minutes until the potatoes start to become tender.

Finish with dairy and seafood

Lower the heat to medium-low and stir in the whole milk and heavy cream. Taste and adjust seasoning with salt and more black pepper if needed (start with 2 tsp salt total and adjust). Add the cubed fish and calamari (if using) to the simmering base and gently simmer 3–4 minutes.

Add the shrimp and mussels to the pot. Cover and cook for 3–5 minutes more, until shrimp are pink and opaque and mussels have opened (discard any mussels that remain closed). Stir in the frozen peas and chopped cilantro and parsley; cook 1 minute to heat through.

Final touches and serve

If you want a slightly thicker and richer chupe, stir in the grated queso fresco now so it melts into the broth. Adjust acidity with a squeeze of lime to taste. Ladle the chupe de mariscos into warmed bowls, top each serving with a quartered hard-boiled egg and a sprinkle of extra cilantro or parsley. Serve immediately with toasted crusty bread or crostini for dipping.