Seafood steamed in coconut milk with aji Amarillo is a Peruvian inspired stew. It is as flavorful as it is comforting. The fruity spice of the aji Amarillo adds distinct flavor and is quietly tamed with creamy coconut milk and a squeeze of lime.
What is Seafood Coconut Stew with Aji Amarillo
This recipe for Seafood Coconut Stew with Aji Amarillo comes to us from Peru. In general, when you hear Aji Amarillo, Peru is the first thing that comes to mind and ceviche or tiradito is not far behind.
This reminds us try our Peruivian Tiradito with Aji Amarillo:
In case you are not familiar, the flavor of aji amarillo is as bold and bright as it looks. There is a powerful kick, comparable to cayenne pepper. Although that is perfectly balanced with the fruity and sweet notes.
It’s common to find coconut and ají amarillo paired together in something like ceviche. often find themselves together in ceviche. However when it is a little cold outside, or when the mood strikes this combination can also bring you a rich and flavorful braise that can pair with almost anything.
In this recipe we decided to use shrimp, pieces of white fish and calamari. They are mixed together with an aji Amarillo scented sofrito and thick coconut milk. The velvety sauce bubbles away to thicken and intensify before adding in the seafood. Leaving you with a delicious braised seafood stew that you cannot get enough of.
This luxurious tasting sauce is reminiscent of a Thai Coconut Curry, a Brazilian moqueca, or a Caribbean jerk stew. Although distinctively different cultures, they all have a blend of peppers mellowed out with coconut milk and herbs. This recipe comes together just as quickly as its global counterparts in just 30-40 minutes. It tastes as though it’s been simmering for hours.
Our Tips for a Perfect Seafood Coconut Stew with Aji Amarillo
All about the base:
The base of the sauce is aji amarillo and tomato paste, which lend their flavor and beautiful color to the soup. It’s slightly spicy, but not too aggressive and really balances out with the coconut milk.
You can use a spoonful of aji Amarillo in any sauce to add subtle heat. It would be great with our Tomatillo sauce , Buttermilk ranch.
The Seafood: The type of seafood is up to you for this recipe. We like a mixture of fish and shellfish but you can use fish only if you prefer or have an allergy. In the recipe we list shrimp, calamari and fish but mussels, clams and lobster would be great substitutes or additions. We’ve also done it with just shrimp and it works really well. If you use a fish like flounder it may break apart if the stew is moved around too much. It’s best to use a firm fish like grouper, mahi mahi or sea bass that won’t break apart when you stir it together.
Coconut milk: The recipe calls for coconut milk from the can. We wouldn’t recommend using coconut milk from a carton that is used as a dairy supplement. It is too thin and watery. Be aware the canned coconut you are buying. We purposely use one can of regular coconut milk and one can of light coconut milk. This is a good balance and won’t be too fatty but still flavorful.
How to serve: Serve with White rice or Quinoa and wilted Air fryer Spinach spinach. This is a great entree to offer during a Peruvian inspired dinner party. As an appetizer you can serve our Tiradito and Shrimp ceviche verde or Tropical Ceviche
Try Some of Our Other Delicious Soups
Enjoy!
Seafood Coconut Stew with Aji Amarillo
Course: Soups6
servings15
minutes30
minutes300
kcalIngredients
1 pound of raw large shrimp, peeled and devained
1/2 pound of calamari tubes, cleaned and kept whole
1 pound of white fish, cut in 2-inch chunks
3 tablespoons of ají amarillo paste
4 cups of fish or seafood stock/ broth (we like the brands Aneto or Imagine)
1 can of light coconut milk
1 tablespoon of tomato paste
1 large yellow onion, sliced
5 garlic cloves, finely minced
2 bay leaves
1 teaspoon of creole seasoning or Abuela’s Sazon
1 can of coconut milk
1/4 cup avocado olive oil
1 tablespoon of parsley, finely chopped
.75 ounces package of basil, kept whole but removed from the large stems
2 tablespoons of a cilantro, finely chopped
Garnish: lime wedges and cilantro leaves left whole
Directions
- In a large pot add the onions, garlic, oil, salt and fresh cracked pepper. Sauté for 3-5 minutes on medium high.
- Add seasoning, bay leaves, aji amarillo paste, tomato paste and fish stock. Stir together and cook for a minute.
- Then add coconut milk. Cook on high until it starts to boil then reduce the heat to low and simmer for 7-10 minutes until the liquid has reduced slightly and thickened. Taste and adjust salt as needed.
- Add the seafood to the pot. Cook for 5 minutes stirring gently so as to not break up the fish. When the fish is white and opaque and the shrimp have curled and are pink it’s ready. Add the herbs and stir.
- Serve while it’s bubbling and hot. Garnish with a squeeze of lime and cilantro leaves.
