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Aguadito de Pescado

aguadito de pescado Entree South American
Aguadito de Pescado
  • Prep 20 min
  • Total 60 min
  • Ingredients 15
  • Servings 6

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! MORE + LESS -

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

Directions

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

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).

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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!

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