Peruvian Fish Soup Food

CHUPE DE PESCADO (PERUVIAN FISH SOUP)

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.

PERUVIAN FISH SOUP

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.