Peruvian style coriander seafood broth

Peruvian style coriander seafood broth

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Can be made with these products:


  • 1 onion, peeled & roughly chopped
  • 1 green pepper, cored & roughly chopped
  • 1 fresh jalapeno chilli, stem removed, roughly chopped
  • 6 cloves garlic, peeled & roughly chopped
  • 2 tbsp vegetable oil
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 600g baby potatoes, halved
  • 2 tbsp fish sauce
  • 3 carrots, roughly chopped
  • 2 chicken or vegetable stock cubes
  • 2 bunches fresh coriander, leaves picked from one bunch, stalks reserved
  • 1kg mixed seafood (prawns, mussels, scallops, squid, haddock, salmon etc)
  • 4 limes
  • Method

    • Fit your triblade system pro with the mini chopper attachment. Add the onion, pepper, chilli & garlic to the mini chopper bowl & pulse until finely chopped.
    • Pour the vegetable oil into a large saucepan over a medium heat. Add the chopped vegetables & sauté for 10 minutes, stirring frequently, until softened. Add the spices & cook for two minutes. Scrape the contents of the pan into the jug of your triblade system pro, with 500ml cold water & 1 whole bunch of coriander & the stalks from the other bunch (keep the picked leaves for the top). Change the attachment on your triblade system pro to the triblade blending wand & blend until smooth.
    • Change the attachment back to the mini chopper.
    • Add the carrots to the bowl of the mini chopper attachment, & pulse until they are finely chopped.
    • Into the same large pan as before, pour 1l water, add the stock cubes, fish sauce, & potatoes, & bring to a boil. Boil for 5 minutes, then add the carrots. Boil for 5 more minutes, until both are just tender.
    • Add the seafood to the pan & simmer until just cooked, 3-5 minutes. Pour in the coriander broth & bring the heat up to a simmer. Squeeze in the juice of 2 limes & serve, garnishing each bowl with a handful of coriander leaves & a lime half.

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