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Aguadito de Pescado

  • Prep 20 min
  • Total 60 min
  • Ingredients 15
  • Servings 6
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  • Pinterest
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  • Save
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Ingredients

3
tablespoons vegetable oil
1/2
chopped onion
3
garlic cloves, chopped
1/2
cup yellow hot pepper paste
1/2
cup coriander leaves, blended
2
tomatoes, peeled, seeded and chopped (or sliced)
8
cups fish broth
1
can beer
5
yellow potatoes, peeled and halved
2/3
cup rice, uncooked
Kernels from 1 cob corn
1
red bell pepper, cubed
Salt and pepper, to taste
1/2
cup peas
1
lb fish fillets, cut in 1-in cubes

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
462.5
% Daily Value
Total Fat
10.8g
17%
Saturated Fat
1.4g
7%
Cholesterol
37.8mg
13%
Sodium
1481.8mg
62%
Total Carbohydrate
58.9g
20%
Dietary Fiber
6.0g
24%
Sugars
5.4g
Protein
28.7g
% Daily Value*:
Vitamin C
151.70%
152%
Calcium
14.90%
15%
Iron
18.40%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use any white fish.

If you want to make seafood aguadito, incorporate shrimp, squid, snails and cooked octopus, among other seafood.

Use any kind of white rice. I like Arborio because it gives the soup the best texture. Don't use whole grain rice because it will change the cooking times (unless you add it already cooked).

If the aguadito is too thick, you can add more broth.

Directions

  • 1 Over medium-low heat, heat vegetable oil in a stew pot. Add the onion and garlic, stirring for 10 minutes to avoid browning. Include the yellow hot pepper paste, blended coriander and tomato. Cook for 10 additional minutes.
  • 2 Add the fish broth and beer, and boil for a few minutes. Once boiling, add the potatoes, rice, corn and bell pepper. Season with salt and pepper to taste. Reduce heat and cook partially covered until the potatoes and rice are tender. A few minutes before the aguadito is ready, incorporate the peas.
  • 3 Add the fish to the soup and cook 3 extra minutes, or until fully cooked. Turn off stove and serve immediately.

In Peruvian cuisine there is an abundance of soups and chupes. Especially along the coast, el aguadito is quite popular. It's such a flavorful, green soup thanks to the blended coriander and handful of rice which thickens the broth. El aguadito should be served in a big dish and doesn't need any side dishes to be complete, although it's sometimes accompanied with yellow hot pepper paste. There are many variations of this delicious dish: some versions are made with duck, turkey, chicken, or fish, as is the case with this recipe. The secret lies in adding just the right amount of water so it's soupy but not watered down, and juicy enough to slurp up with a spoon! This dish is delicious and your guests will be delighted with the result!

Rate and Comment

Morena Cuadra Morena Cuadra
September 8, 2015

In Peruvian cuisine there is an abundance of soups and chupes. Especially along the coast, el aguadito is quite popular. It's such a flavorful, green soup thanks to the blended coriander and handful of rice which thickens the broth. El aguadito should be served in a big dish and doesn't need any side dishes to be complete, although it's sometimes accompanied with yellow hot pepper paste. There are many variations of this delicious dish: some versions are made with duck, turkey, chicken, or fish, as is the case with this recipe. The secret lies in adding just the right amount of water so it's soupy but not watered down, and juicy enough to slurp up with a spoon! This dish is delicious and your guests will be delighted with the result!