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Scallop Stew

Peruvian scallop stew flavoured with herbs, white wine, amarillo chilli paste, and potatoes in a homemade fish stock.

SeafoodMain CourseScallopsStewPeruvian
Estimated Nutrition
Calories
608.2
kcal / serving
1824.6 kcal total
Carbs
53.1g
per serving
159.2 g total
Fat
20.8g
per serving
62.4 g total
Protein
48.6g
per serving
145.8 g total
Cook Time
60
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
g
Ají Amarillo Chilli Paste
50
g
Tomato Puré
Dairy
50
g
Butter
unsalted
Liquids
250
ml
White Wine
for stock
4
tsp
White Wine
for stew
4
tsp
Lime Juice
NutsSeeds
1
pinch
Thyme
dried
3
piece
Peppercorn
whole
1
piece
Clove
whole
4
stalk
Parsley
stems only
1
piece
Bay Leaf
10
g
Garlic
chopped
20
g
Coriander
leaves only
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
2
tsp
Vegetable Oil
Seafood
1
kg
Fish Bones
24
piece
Scallop
cleaned
Vegetables
1.5
piece
Carrot
0.25
stalk
Celery
chopped
70
g
Red Onion
finely sliced
4
piece
Yellow Potatoes
medium

Method

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