CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
- Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
- Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
- Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
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