Ajiaco De Los Indios Recipe

Prepare seafood

Rinse the shrimp, clams and mussels under cold running water. Peel and devein the shrimp, leaving tails on or off per preference. Discard any clams or mussels that do not close or have broken shells. Pat the fish pieces dry and set all seafood in the refrigerator until needed.

When ready to add, keep seafood cold and add to simmering broth in stages: fish first (it takes slightly longer), then shrimp, then clams and mussels so they open in the last 5–7 minutes of cooking.

Make the aromatic base

In a large heavy-bottomed pot (6–8 quart), heat the olive or annatto oil over medium heat. Add chopped onion and sauté 5–7 minutes until translucent but not browned. Add minced garlic, chopped white parts of scallions and cilantro stems; sauté 1–2 minutes until fragrant.

Stir in ground cumin and cook 30 seconds. Pour in the fish stock and the optional cup of water if you want a lighter broth. Bring to a gentle boil, then reduce heat to a steady simmer.

Season the simmering broth with 1 tsp salt and 1/2 tsp pepper. Taste after the roots have cooked and adjust salt as needed. Add 1 tablespoon of chopped cilantro stems into the broth for depth and reserve leaves for garnish.

Cook the roots and corn

When the broth is simmering, add the prepared yuca, malanga and boniato. Add the corn pieces as well. Increase heat slightly to return to a simmer, then cook uncovered 20–30 minutes, or until the yuca and malanga are tender and the boniato is fork-tender. Skim any foam from the surface as the roots release starch.

Test a piece of yuca: it should be soft through with no fibrous core. When roots are nearly done, remove 1–2 pieces of cooked yuca and malanga to a bowl and lightly mash with a fork; return the mash to the pot to naturally thicken the broth and create the characteristic silky texture of ajiaco.

Finish with seafood

Once the roots have softened and the broth has brightened from the mash, add the firm fish pieces. Simmer gently 3–4 minutes, then add the shrimp and simmer 2–3 minutes until pink and opaque. Add the clams and mussels last and simmer until their shells open, about 4–6 minutes. Discard any that remain closed.

Taste broth and adjust seasoning with additional salt, pepper, and lime juice to brighten (start with 2 tablespoons). If using, stir in 1 teaspoon aji amarillo or chile paste and up to 2 teaspoons hot sauce for heat. Remove from heat as soon as seafood is cooked through to avoid overcooking.

Ladle the ajiaco into warmed bowls, ensuring each serving has a mix of roots, corn and seafood. Sprinkle chopped cilantro leaves and sliced scallion greens over each bowl. Serve with lime wedges on the side for squeezing.

Optional: serve with crusty bread or steamed white rice to soak up the broth.