Würzige Meeresfrüchte-Reis-Suppe Guacho aus dem Pazifik
(Flavorful Guacho de Mariscos del Pacífico Seafood Rice Soup)
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Mai 16, 2025
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2 cups Gekochter weißer Reis
(Use freshly cooked or leftover rice)
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200 grams Garnelen
(Geschält und entdarmt)
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150 grams Frische Tintenfischröhren
(Cleaned and sliced into rings)
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100 grams Muscheln
(Fresh, cleaned)
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150 grams Fischfilet
(White flaky fish such as cod, cut into chunks)
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2 medium Tomate
(Fein gehackt)
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1 medium Rote Paprika
(Gewürfelt)
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1 medium Zwiebel
(Hacken)
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3 cloves Knoblauchzehen
(Gehackt)
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1/4 cup Koriander
(Fresh chopped)
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2 tbsp Achiotésamenöl
(For color and flavor; can substitute neutral oil with pinch annatto powder)
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4 cups Fischbrühe
(Can substitute with seafood or vegetable stock)
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1 tbsp Limettensaft
(Frisch gepresst)
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1 tsp Salz
(Nach Geschmack anpassen)
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1/2 tsp Schwarzer Pfeffer
(Frisch gemahlen)
(Use freshly cooked or leftover rice)
(Geschält und entdarmt)
(Cleaned and sliced into rings)
(Fresh, cleaned)
(White flaky fish such as cod, cut into chunks)
(Fein gehackt)
(Gewürfelt)
(Hacken)
(Gehackt)
(Fresh chopped)
(For color and flavor; can substitute neutral oil with pinch annatto powder)
(Can substitute with seafood or vegetable stock)
(Frisch gepresst)
(Nach Geschmack anpassen)
(Frisch gemahlen)
Nährwerte
- Portionen: 4
- Portionsgröße: 1 Schüssel (300g)
- Calories: 420 kcal
- Carbohydrates: 50 g
- Protein: 35 g
- Fat: 8 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 780 mg
- Cholesterol: 125 mg
- Calcium: 120 mg
- Iron: 3 mg
Anweisungen
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1 - Prepare Base Ingredients:
Chop onion, tomato, bell pepper, garlic, and cilantro finely. Clean and prepare all seafood ingredients by peeling shrimp, slicing squid, washing mussels, and cutting fish into chunks.
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2 - Sauté Aromatics:
Heat annatto oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until fragrant and onions are translucent, about 3-5 minutes.
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3 - Simmer Seafood Broth:
Add chopped tomatoes to the pot and cook until softened. Then pour in the fish broth and bring to a gentle simmer. Season with salt and pepper.
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4 - Cook Seafood:
Add shrimp, squid, mussels, and fish chunks into the simmering broth. Cook for 8-10 minutes until seafood is cooked through and mussels open up. Discard any unopened mussels.
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5 - Add Rice and Finish:
Stir in cooked rice and chopped cilantro into the pot. Cook for another few minutes to heat the rice thoroughly and blend the flavors. Adjust seasoning to taste. Optional: stir in fresh lime juice just before serving for a zesty finish.
Chop onion, tomato, bell pepper, garlic, and cilantro finely. Clean and prepare all seafood ingredients by peeling shrimp, slicing squid, washing mussels, and cutting fish into chunks.
Heat annatto oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until fragrant and onions are translucent, about 3-5 minutes.
Add chopped tomatoes to the pot and cook until softened. Then pour in the fish broth and bring to a gentle simmer. Season with salt and pepper.
Add shrimp, squid, mussels, and fish chunks into the simmering broth. Cook for 8-10 minutes until seafood is cooked through and mussels open up. Discard any unopened mussels.
Stir in cooked rice and chopped cilantro into the pot. Cook for another few minutes to heat the rice thoroughly and blend the flavors. Adjust seasoning to taste. Optional: stir in fresh lime juice just before serving for a zesty finish.
Mehr über: Würzige Meeresfrüchte-Reis-Suppe Guacho aus dem Pazifik
Guacho de Mariscos del Pacífico
Guacho de Mariscos del Pacífico is a traditional Ecuadorian rice soup that celebrates the bounty of seafood from the Pacific coast. Its name 'guacho' refers to a hearty, homestyle stew or dish that combines grains with protein and rich broth. This recipe blends tender pieces of local fish, shrimp, squid, and mussels simmered in a vibrant fish broth infused with annatto oil, garlic, and fresh vegetables. The cooked rice softens as it gently simmers in the broth, making the dish both comforting and flavorful.
Cultural Significance
This dish pays homage to the Ecuadorian coastal cooking heritage, where seafood is king. Particularly in coastal towns like Esmeraldas and Manta, dishes like guacho utilize modest ingredients with maximum flavor to nourish families. Annatto oil, cherished for its vibrant orange-red hue and subtle earthiness, provides an aromatic foundation meaningfully tied to regional identity.
Preparation Notes
For best results, use fresh characterful seafood and homemade fish broth if possible, but store-bought seafood stock or vegetable broth produces great results too. The dish balances tender seafood textures with hearty rice, accentuated by fresh herbs and a hint of lime to enliven the taste profile. It's perfect comfort food after a day at the beach or seafood market.
Tips
- Clean seafood well and discard any open or damaged mussels.
- Adjust broth seasoning carefully to avoid overpowering delicate seafood flavors.
- Optional bell pepper adds sweetness and depth but can be omitted.
- Use leftover cooked rice or prepare fresh rice; softer rice creates more porridge-like consistency.
Guacho de Mariscos del Pacífico is both a culinary tribute to Ecuador's oceanic resources and a delicious, comforting dish to explore for those looking to savor authentic Latin American seafood recipes.
