Spicy Seafood Cream Base

Name: Spicy Seafood Cream Base
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3½ cups (850 ml)
Cuisine: Latin
Ingredients: 4 Tbsp vegetable oil (60 ml) Vegetable Oil; about 2½ onions (300 g) Red Onion; 12 garlic cloves Garlic; about 1 tomato (120 g) Tomato; pinch cumin (1 g) Cumin; 8 Tbsp yellow chili paste (Q12) (120 ml) Aji Amarillo; 1 Tbsp Quebranta pisco (15 ml) Pisco; ½ cup (120 ml) evaporated milk Evap. Milk; 4 white bread slices Bread; 1 cup (250 ml) vegetable broth Vegetable Brot

Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.

BRAISING SAUCE · SEAFOOD STEW

In the published recipe, this is the braising sauce for picante de mariscos.

Acurio's creamy chile base for picante de mariscos.

On the jar

SEAFOOD

Method: stove
Yield: about 3½ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 60 mlAji Amarillo 120 mlPisco 15 mlEvap. Milk 120 mlVegetable Brot 250 ml

Ingredients

Vegetable Oil4 Tbsp vegetable oil (60 ml)
Red Onionabout 2½ onions (300 g)
Garlic12 garlic cloves
Tomatoabout 1 tomato (120 g)
Cuminpinch cumin (1 g)
Aji Amarillo8 Tbsp yellow chili paste (Q12) (120 ml)
Pisco1 Tbsp Quebranta pisco (15 ml)
Evap. Milk½ cup (120 ml) evaporated milk
Bread4 white bread slices
Vegetable Brot1 cup (250 ml) vegetable broth

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Spicy Seafood Cream Base + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Spicy Seafood Cream Base wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 3 national awards

Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Dan Dan Mian SauceNATIONAL AWARD WINNEROn the jar: DAN DAN MIAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Gastón Acurio. Peruvian. Cited awards include: Latin America's 50 Best: Lifetime Achievement 2013; World's 50 Best (Astrid y Gastón / orbit).

Originally published as Picante de Mariscos Cream Base.

Adapted from a Gastón Acurio recipe (Gastón Acurio / Phaidon *Peru* (howtoperu; jar = through broth step)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gastón Acurio / Phaidon *Peru* (howtoperu; jar = through broth step) (published as “Picante de Mariscos Cream Base”). Full citation lives in Provenance.

Companion jar