Peruvian Seafood Stew Recipes

Steps:

• Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
• Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
• Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
• Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
• Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.

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.

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste. Serve ladled over one or two slices of toasted baguette.