Lunch: Peruvian Fish Soup

Seafood takes top honors in this throw-it-in-the-pot Peruvian Fish Soup. The classic South American flavors of onion, chile pepper, and lime blend beautifully with a rich combination of scallops, squid, cod, and potatoes.

Ingredients

1 tbsp. vegetable oil
1 medium onion
1 serrano or jalapeño chile
2 clove garlic
1 tsp. ground cumin
2 bottle clam juice
1 can diced tomatoes
2 c. water
1 lb. red potatoes
salt
2 limes
1 1/2 lb. cod fillet
1/2 lb. medium scallops
1/2 lb. cleaned squid
1/4 c. loosely packed fresh cilantro leaves

Instructions

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.

Add a review for Peruvian Fish Soup