Peruvian Seafood Broth
Ingredients
150 grams onion
140 grams green pepper
1 fresh jalapeno
6 garlic cloves
2 vegetable oil
1 ground coriander
2 tsp. ground cumin
500 grams water
10 grams coriander
150 grams carrots
600 grams baby potatoes
2 fish sauce
1000 grams fish stock, hot
1000 grams mixed seafood
10 grams coriander
2 limes
Instructions
STEP 1/10
Peel and coarsley chop the onion.
Destem, deseed and coarsely chop the pepper and jalapeno.
Peel and coarsley chop the garlic.
Halve the potatoes.
Coarsley chop the carrot.
Destem the coriander.
Juice the limes.
STEP 2/10
Fit the blade to the chopper attachment.
STEP 3/10
Add Ingredients 1 (onion, pepper, chilli, garlic) into the mini chopper attachment.
Pulse until finely chopped.
STEP 4/10
Add Ingredients 2 (oil) into a large saucepan.
Heat over a medium heat.
Add the chopped vegetables into the saucepan.
Cook for 10 minutes stirring frequently until softened.
STEP 5/10
Add Ingredients 3 (coriander, cumin) into the saucepan.
Cook for 2 minutes stirring frequently.
Transfer the contents of the saucepan to a jug.
STEP 6/10
Fit the blender attachment to the hand blender.
Add Ingredients 4 (water, coriander) to the jug.
Blend until smooth.
STEP 7/10
Fit the mini chopper attachment to the hand blender.
Add Ingredients 5 (carrots) into the chopper.
Pulse until finely chopped.
STEP 8/10
Add Ingredients 6 (potatoes, fish sauce, stock) into a clean saucepan.
Bring to a boil.
Boil for 5 minutes.
Add the chopped carrots.
Boil for 5 minutes until soft.
STEP 9/10
Add Ingredients 7 (seafood) into the saucepan.
Cook for 5 minutes or until cooked.
Add the contents of the jug to the saucepan.
Bring to a simmer, stirring occasionally.
STEP 10/10
Add Ingredients 8 (coriander, lime juice) into the saucepan.
Serve.
Peruvian Seafood Broth
Ingredients
150 grams onion
140 grams green pepper
1 fresh jalapeno
6 garlic cloves
2 vegetable oil
1 ground coriander
2 tsp. ground cumin
500 grams water
10 grams coriander
150 grams carrots
600 grams baby potatoes
2 fish sauce
1000 grams fish stock, hot
1000 grams mixed seafood
10 grams coriander
2 limes
Instructions
STEP 1/10
Peel and coarsley chop the onion.
Destem, deseed and coarsely chop the pepper and jalapeno.
Peel and coarsley chop the garlic.
Halve the potatoes.
Coarsley chop the carrot.
Destem the coriander.
Juice the limes.
STEP 2/10
Fit the blade to the chopper attachment.
STEP 3/10
Add Ingredients 1 (onion, pepper, chilli, garlic) into the mini chopper attachment.
Pulse until finely chopped.
STEP 4/10
Add Ingredients 2 (oil) into a large saucepan.
Heat over a medium heat.
Add the chopped vegetables into the saucepan.
Cook for 10 minutes stirring frequently until softened.
STEP 5/10
Add Ingredients 3 (coriander, cumin) into the saucepan.
Cook for 2 minutes stirring frequently.
Transfer the contents of the saucepan to a jug.
STEP 6/10
Fit the blender attachment to the hand blender.
Add Ingredients 4 (water, coriander) to the jug.
Blend until smooth.
STEP 7/10
Fit the mini chopper attachment to the hand blender.
Add Ingredients 5 (carrots) into the chopper.
Pulse until finely chopped.
STEP 8/10
Add Ingredients 6 (potatoes, fish sauce, stock) into a clean saucepan.
Bring to a boil.
Boil for 5 minutes.
Add the chopped carrots.
Boil for 5 minutes until soft.
STEP 9/10
Add Ingredients 7 (seafood) into the saucepan.
Cook for 5 minutes or until cooked.
Add the contents of the jug to the saucepan.
Bring to a simmer, stirring occasionally.
STEP 10/10
Add Ingredients 8 (coriander, lime juice) into the saucepan.
Serve.