Ecuadorian Seafood soup

INGREDIENTS
     Clam shells 18 and 18
     6 crab legs
     1 pound shrimp, peeled
     1 pound fish into pieces
     2 tbsp. White onion
     2 tbsp. Red onion
     2 ounces of white wine
     2 tbsp. ground peanuts
     1 tomato, peeled
     1 sprig of cilantro
     1 bay leaf
     1 tbsp. flour
     Achiote oil-
     Salt and pepper

PREPARATION

Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.

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Seco de Pollo Ecuadorian Recipe

Ingredients:
1 chicken cut into pieces
2 onions paiteñas
2 glasses of beer, or chicha naranjilla
4 tablespoons achiote oil-
2 tomatoes, peeled
1 / 2 cup parsley
1 / 2 cup cilantro
1 pepper
salt, pepper, cumin

Preparation:
Blend the onion, peppers, tomatoes, parsley, cilantro. In a saucepan put the unsifted liquid, season with salt dams, pepper and cumin, chilled for 5 minutes, then add 6 cups water, beer, cover and simmer,
until the chicken is tender. Before serving check the seasoning.
Serve with yellow rice and fried plantains..

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