A flavorful Cilantro Broth is the star of this Peruvian Seafood Soup…use the broth as a jumping off point for your own version, adding chicken or chickpeas instead of seafood if you prefer.

2 Tablespoons oil
1 yellow or white onion- diced
1 fresh green ancho chili – chopped
1 green bell pepper – chopped (optional)
6 cloves garlic – rough chopped
1 Tablespoon coriander
2 teaspoons cumin
4 cups chicken broth or stock
3 cups water – divided
4 cups small diced potatoes
2 cup diced carrots
2 whole bunches cilantro, including small stems
2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
½ teaspoon- ¾ teaspoon salt
cracked pepper
2 limes
cilantro and sour cream for garnish
crusty bread for dipping

Heat oil in a large heavy bottom pot, over medium high heat. Add onion, and sauté for two minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and sauté until tender about 10 minutes, stirring often. Add garlic and spices and cook for two minutes or until fragrant. Scrape this all into a blender and set aside. In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.
Bring to a boil. Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes. In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups lukewarm water to the blender. Bend everything until VERY smooth, at least 45 seconds. Do not add this yet, just have it ready. Once the potatoes and carrots are tender, add the seafood and simmer until desired doneness, or about 3-5 minutes. When seafood is cooked, stir in cilantro mixture from the blender.
Heat, but do not boil too long, or you will lose the lovely green color Squeeze the limes – I used 1 ½ limes. Taste, adjust adjust salt. Serve in bowls with cilantro sprigs, sour cream (optional) and crusty bread