CHUPE DE PESCADO (PERUVIAN FISH SOUP)
Chupe de pescado is a special soup enjoyed in Peru during lent. A soup made with fresh vegetables and white fish. Light, but filling.
Provided by Lizet Bowen
Categories Main Course
Number Of Ingredients 28
Steps:
- Fish: Using paper towels, pat the fish dry on both sides. Place flour, salt, and pepper on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.
- Heat olive oil over medium heat and cook 2 pieces of fish at a time. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove. Set aside.
- Vegetables: Add squash, peas, lima beans, corn, carrots, and potatoes to a pot and cover with water. Bring to a boil and cook until potatoes are done about 10 minutes. You can make this step a few days before and keep it in the refrigerator.
- Soup: Heat some oil in a large pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more.
- Add fish stock and Clamato® Tomato Cocktail to a boil. Add the reserved vegetables, salt, pepper, oregano, mint, and ají amarillo. Cook for 10 minutes.
- Lower the heat, add evaporated milk, mix and drop 6 eggs. Cover and let it simmer for 5 minutes.
- While the soup is simmering, heat a small frying pan, add 1/2 tablespoon of butter and fry a few slices of bread. Repeat until you have enough slices for the number of guests you have.
- Remove the soup from the stove, add chunks of queso fresco and serve.
Nutrition Facts : Calories 480 kcal, ServingSize 1 serving
PERUVIAN SEAFOOD CHOWDER
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
- Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
- Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
- Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.
PERUVIAN SEAFOOD STEW
Provided by Geoffrey Zakarian
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
- Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
- Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
- Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
- Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.
PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
- Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
- Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
- Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
PERUVIAN FISH SOUP
While browsing in one of the local grocery stores, (what? you don't do that?) I saw a bag of frozen mixed seafood. I love all kinds of seafood, but I don't cook it very often, so I started looking for recipes where I might use this little bag of goodies. This recipe is from Good Housekeeping.
Provided by Pinay0618
Categories Clear Soup
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In 6-quart saucepot, heat oil on medium until hot. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic and cumin; cook 1 minute, stirring constantly.
- Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
- Meanwhile, cut 1 lime lengthwise in half. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
- Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
- Remove saucepot from heat. With tongs, remove lime half, squeezing juice into soup. Stir in chopped cilantro, and serve with reserved lime wedges. Makes about 11 1/4 cups.
Nutrition Facts : Calories 204.6, Fat 3.1, SaturatedFat 0.5, Cholesterol 109.7, Sodium 184.6, Carbohydrate 19, Fiber 2, Sugar 1.8, Protein 25.4
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