Peruvian Fish Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1 12
    lbs cod fish fillets, cut into 1-inch chunks
  • 12
    lb medium scallops, each cut horizontally in half
  • 12
    lb cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
  • 14
    cup loosely packed fresh cilantro leaves, chopped
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DIRECTIONS

  • 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.
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