Can I use frozen seafood for this recipe?
Yes, you can use frozen mixed seafood. Thaw it completely before adding it to the stew to ensure even cooking.
LUNCH
Panamanian Guacho de Mariscos: Hearty Seafood and Rice Stew
This Panamanian Guacho de Mariscos is a comforting and flavorful seafood and rice stew, perfect for a satisfying lunch. It combines fresh seafood with a rich, aromatic broth and tender rice, creating a truly hearty meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced red bell pepper and yellow onion, cooking for 5 minutes until softened.
02
Stir in the minced garlic and uncooked white rice, cooking for 2 minutes, stirring constantly, until the rice is lightly toasted.
03
Add the undrained diced tomatoes, fish broth, crushed saffron threads (or turmeric), salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
04
After 15 minutes, stir the stew gently. Add the mixed seafood to the pot, ensuring it is submerged in the liquid. Cover and continue to simmer for another 10-15 minutes, or until the rice is tender and the seafood is cooked through and opaque.
05
Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.
06
Garnish generously with fresh chopped cilantro before serving.
About This Recipe
This Panamanian Guacho de Mariscos is a comforting and flavorful seafood and rice stew, perfect for a satisfying lunch. It combines fresh seafood with a rich, aromatic broth and tender rice, creating a truly hearty meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a bay leaf to the stew during the simmering process and remove it before serving. Adjust the consistency of the guacho by adding a little more broth if you prefer a looser stew.
Easy Substitutions
Feel free to use any combination of your favorite seafood, such as mussels, clams, or scallops. Chicken broth can be used in place of fish broth if needed, though it will alter the seafood flavor profile. For a vegetarian version, omit the seafood and use vegetable broth, adding extra vegetables like corn or peas.
Storage & Reheating
Store leftover Panamanian Guacho de Mariscos in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.
Serving Suggestions
Serve the Panamanian Guacho de Mariscos hot, perhaps with a side of crusty bread for dipping. A simple green salad with a light vinaigrette would complement the richness of the stew. For an authentic touch, offer a wedge of lime to squeeze over each serving.
Common Mistakes
1. Overcooking the rice: Adding the rice too early or cooking for too long can result in mushy rice. Follow the timing carefully and check for tenderness. 2. Overcooking the seafood: Seafood cooks quickly. Add it towards the end of the cooking process and cook just until opaque to keep it tender. 3. Not enough liquid: Guacho is a stew, not a dry rice dish. Ensure there's enough broth for a soupy consistency; add more if it gets too thick. 4. Skipping the resting period: Allowing the stew to rest off the heat helps the flavors meld and the rice to fully absorb the liquid, improving texture and taste.
Frequently Asked Questions
What kind of white fish is best for guacho?
Firm white fish like cod, snapper, or mahi-mahi work well as they hold their shape during cooking.
Can I make this guacho spicier?
Absolutely! You can add a pinch of red pepper flakes or a small amount of aji chombo (Panamanian hot pepper) to the stew for a spicier kick.
MORE TO KNOW
Guacho is a traditional Panamanian stew, often characterized by its thick, soupy consistency and the inclusion of rice cooked directly in the broth. The key to a great guacho is allowing the rice to absorb the rich flavors of the broth and aromatics. Using good quality fish broth is crucial for depth of flavor. If you can't find saffron, turmeric provides a similar golden hue, though the flavor will be different. The seafood should be added towards the end of cooking to prevent it from becoming tough.
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