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Fish Soup Recipe
Ingredients
1 tablespoon(s) vegetable oil
1 medium onion, chopped
1 serrano or jalapeño chile, seeded and finely chopped
2 clove(s) garlic, crushed with press
1 teaspoon(s) ground cumin
2 bottle(s) (8 ounces each) clam juice
1 can(s) (14 1/2 ounces) diced tomatoes, drained and juice discarded
2 cup(s) water
1 pound(s) red potatoes, cut into 1-inch chunks
Salt
2 limes
1 1/2 pound(s) cod fillet, cut into 1-inch chunks
1/2 pound(s) medium scallops, each cut horizontally in half
1/2 pound(s) cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
1/4 cup(s) loosely packed fresh cilantro leaves, chopped
Directions
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.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.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.Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
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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Ceviche Recipe
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
Directions
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8.
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Papas a la Huancaína
Ingredients
2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 teaspoon chopped garlic
1/4 lb queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
Garnish
chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)
Directions
1.Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
2.Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
3.Cut potatoes crosswise into 1/4-inch-thick slices.
4.Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side
