Peruvian Fish Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.