Usuba
Spicy Seafood Stew with Tomatoes and Lime
An aromatic dish with shrimp, fish and shellfish in a spicy tomato broth. Chili pepper, chipotle and cumin create a deep, spicy flavor, while lime and avocado add freshness. Served with corn tortillas and cilantro.
- Total
- 30 min
- Standard serving
- 481.5 g
Ingredients
Total 19- Chili pepper
3.3 g≈ 1.5 tsp - Olive oil
2.55 ml≈ 1/2 tsp - Onion
25.5 g≈ 5 clove - Garlic
2.01 g≈ 2/3 clove - Chipotle Pepper Paste
0.893 g - Carawayмолотый
0.638 g - Chicken broth
116.67 ml≈ 1/2 cup - Tomatoesконсервированный
41.67 g≈ 3 slice - Peeled shrimp
33.33 g≈ 5 pcs - White fish fillet
50 g≈ 1/3 pcs - Mollusks
50 g - Potato
83.33 g≈ 1/2 pcs - Lime juice
13.2 ml≈ 1 tbsp - Lime
to taste - Avocado
25.5 g - Cilantro (Coriander)листья
to taste≈ 1 tsp - Red onion
25.5 g≈ 3/4 slice - Corn tortillas
5.1 g - Smoked Paprika
0.51 g
Instructions
- 1
Step 1
Toast the chili peppers on a dry hot skillet until lightly blistered. Remove the seeds and stems, then soak in boiling water for 15 minutes.
- 2
Step 2
Heat olive oil over medium heat. Add sliced onion and garlic, cook for 5 minutes until softened.
Add chipotle paste, soaked chili pepper, cumin, chicken broth, and canned tomatoes. Simmer for 5 minutes.
- 3
Step 3
Blend the mixture until it reaches a puree consistency. Transfer to a pot and bring to a boil.
Reduce the heat and simmer for 10 minutes. Add shrimp, white fish fillet, shellfish and sliced potatoes.
Cover with a lid and cook over medium heat for 5 minutes.
- 4
Step 4
Add lime juice. Serve in bowls, garnished with lime slices, avocado, cilantro leaves, and sliced red onion. Sprinkle with crumbled tortilla chips.
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