Hello friends!

Here is a quick snapshot of a seafood sweat.

My ingredients:

Mussel
Pepitona
shrimp
Crab
Auyama
Peppers
Parsley
Onion
Garlic
chili pepper
Lemon
Salt

The auyama is placed to cook, and the paprika, parsley, garlic and onion are cut into julienne strips.

I clean and wash the mussels, crabs and pepitonas, and let them drain until they can be added to the soup.

In the case of shrimp, I tell you that I use fresh shrimp, so I wash it very well, I select the shrimp for their size, and the smallest ones leave it raw with their heads, the largest remove their heads and raw hair.

With the shrimp heads I prepare a consommé, I put them to boil with aji, lemon, garlic and salt. I use this consomme later to liquefy the auyama.

After liquefying the auyama with the consommé of the shrimp heads, I place them in the pot where the soup is to be sewn, there I add the rest of the ingredients: mussel, pepitona, shrimp, crab, auyama, paprika, parsley, onion, garlic, chili, salt and lemon. The pot is placed in a bowl for all the ingredients to boil and add to the flavor its flavor.

Lemon is essential to enjoy this delicious dish.

I hope you like my recipe!