Peruvian Seafood Soup

Ingredients

• 15 ml (1 Tbsp.)canola oil
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 2jalapeño peppers, seeds and veins removed and minced
• 454 g (1 lb.)little red potatoes, cut into large dice
• 900 ml (30 oz.)fish stock
• to tastesalt
• 2 sprigs (or 2.5 ml / 1/2 tsp. dried)fresh thyme
• 1lime
• 454 g (1 lb.)white fish, such as halibut, sea bass or cod, cut into 2.5 cm (1-inch) pieces
• 454 g (1 lb.)medium shrimp
• 15 g (1/4 cup)fresh coriander, chopped

Instructions

1. 1

   Soften the aromatics

   Heat the canola oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5–7 minutes. Stir in the garlic and jalapeños and cook for about 1 minute.

2. 2

   Simmer the potatoes

   Add the potatoes, fish stock, salt and thyme sprigs. Bring the soup to the boil, then lower the heat and simmer for 10 minutes.

3. 3

   Prepare the lime

   Cut the lime in half, then cut one half into four wedges and set them aside.

4. 4

   Cook the seafood

   Add the remaining lime half and the fish to the soup. Cover and cook for 5 minutes. Add the shrimp and cook for a further 3–5 minutes, or just until opaque and cooked through.

5. 5

   Finish and serve

   Remove the lime half and squeeze its juice into the soup. Sprinkle each serving with coriander and serve with a lime wedge.

What is Peruvian seafood soup?

This is a brothy seafood soup built around potatoes, fish and shrimp, with jalapeño for gentle heat and lime for a fresh finish. Seafood soups are at home in Peru’s coastal cooking, where fish and shellfish are natural centrepieces.

Here, the fish stock carries the flavour while the potatoes make the bowls more substantial. Adding the seafood near the end helps it cook quickly without losing its delicate texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 53g protein, 24g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the fish and shrimp supply most of the protein. Canola oil contributes the fat, with a relatively small amount used for the whole pot. For a balanced plate, serve a bowl with a side of green vegetables or salad.

Build flavour at the start

Onion: cook it slowly until translucent, rather than letting it brown, to give the broth a mellow base.

Garlic and jalapeño: a brief minute in the pan releases their aroma. Removing the jalapeño seeds and veins keeps the heat milder; leave some in if you prefer a stronger kick.

Let the potatoes lead the timing

Potato size: cut the red potatoes into similarly sized large dice so they cook at roughly the same rate.

Readiness: simmer them for the stated 10 minutes before adding the fish. They should be starting to soften, with enough structure to hold together as the soup finishes.

Add the seafood in stages

White fish: add it first and cover the pan for 5 minutes, giving the pieces time to cook gently in the hot broth.

Shrimp: add them afterwards and cook for 3–5 minutes. They are ready when opaque throughout; avoid extending the cooking time once they reach that point.

Finish with fresh lime

Cooked lime: simmer one lime half with the fish, then remove it before squeezing its juice into the soup. This gives the broth citrus flavour while keeping the wedges fresh for serving.

Coriander: scatter it over the bowls just before serving so its fresh flavour remains distinct. Put a lime wedge alongside each portion for extra brightness at the table.

Serve it as a complete meal

The potatoes make the soup filling, so it can be served on its own in generous bowls. A simple green salad or crusty bread can round out the meal without competing with the seafood.

Serve soon after cooking, while the fish and shrimp are tender and the herbs are fresh.

Recipe notes & tips

• Cut the potatoes evenly so they soften at a similar pace.
• Taste the broth before adding salt, as fish stock can already be seasoned.
• Keep the soup at a gentle simmer after adding the seafood rather than letting it boil vigorously.
• Use fish pieces of similar size to help them cook evenly.
• Add the coriander at the table if you want to keep its flavour especially fresh.

Variations

• Adjust the heat: leave some jalapeño seeds in for a spicier broth.
• Choose another white fish: cod, sea bass or halibut all suit the soup.
• Use dried thyme: replace the fresh sprigs with 2.5 ml (1/2 tsp.) dried thyme.
• Add extra lime: serve more wedges so everyone can season their own bowl.
• Change the herbs: use chopped parsley in place of coriander for a different fresh finish.

Common mistakes to avoid

• Browning the onion: cook it over medium heat only until translucent for a softer base flavour.
• Uneven potato pieces: cut them to a similar size so some do not remain firm while others break down.
• Overcooking the fish: add it after the potatoes have simmered for 10 minutes and follow the 5-minute covered cook.
• Rubbery shrimp: stop cooking once they are opaque and cooked through, usually after the additional 3–5 minutes.
• Boiling hard: reduce the heat to a simmer so the seafood cooks gently in the broth.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a saucepan until piping hot throughout, taking care not to simmer the seafood for longer than necessary.

Frequently asked questions