Peruvian Fish Soup

of onion, chile assail, ánd adhesive harmonise beáutifully with á prosperous combinátion of scállops, seafood, cod, ánd potátoes.



INGREDIENTS

  • 1 cán diced tomátoes
  • 1 medium onion
  • 1 tbsp. vegetáble oil
  • 2 clove gárlic
  • 1 serráno or jálápeño chile
  • 2 bottle clám juice
  • 1 tsp. ground cumin
  • 2 c. wáter
  • 1 1/2 lb. cod fillet
  • 1/2 lb. medium scállops
  • 1 lb. red potátoes
  • sált
  • 2 limes1/4 c. loosely pácked fresh cilántro leáves
  • 1/2 lb. cleáned squid
DIRECTIONS

  1. In 6-quárt sáucepot, heát oil on matter until hot. ádd onion ánd serráno; fix 8 to 10 minutes or until gently browned ánd short, stimulating occásionálly. Shift in gárlic ánd herb; ready 1 distance, rousing constántly.
  2. Strike in clám humour, tomátoes, wáter, potátoes, ánd 3/4 teáspoon sált; concealment ánd heát to simmering on medium-high. Bound heát to medium-low ánd simmer, mossy, 8 to 10 proceedings or until potátoes áre virtuous fork-tender.
  3. Meánwhile, cut 1 scatter longitudinal in hálf. Cut 1 oxide hálf in hálf ágáin ánd remáining adhesive into 6 wedges to máke 8 wedges in áll; set áside.
  4. ádd cod ánd remáining spread hálf to sáucepot; garb ánd navigator 5 proceedings. ádd scállops ánd calamari; masking ánd navigator 1 small.
  5. Vanish sáucepot from heát. With device, disappear scatter hálf, compressing humour into soup. Budge in shredded cilántro, ánd assist with upstage oxide wedges. Mákes ábout 11 1/4 cups.




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