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    You are in: Home / Recipes / Peruvian Fish Soup Recipe
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    Peruvian Fish Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pinay0618's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 1 serrano peppers or 1 jalapeno chile, seeded and finely chopped
    • 2 clove(s) garlic, crushed with press
    • 1 teaspoon ground cumin
    • clam juice
    • 1 (14 1/2 ounce) can diced tomatoes, drained and juice discarded
    • 2 cups water
    • 1 lb red potatoes, cut into 1-inch chunks
    • salt
    • 2 limes
    • 1 1/2 lbs cod fish fillets, cut into 1-inch chunks
    • 1/2 lb medium scallops, each cut horizontally in half
    • 1/2 lb cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
    • 1/4 cup loosely packed fresh cilantro leaves, chopped

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
    5. 5
      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.

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    Nutritional Facts for Peruvian Fish Soup

    Serving Size: 1 (358 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.6
     
    Calories from Fat 27
    13%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 109.6 mg
    36%
    Sodium 184.5 mg
    7%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.7 g
    7%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    clam juice

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