Peruvian Fisherman's Soup Recipe
This Peruvian Fisherman's Soup is simply superb! You'll love this monkfish and shrimp with irresistible seasonings and vegetables. Try this Peruvian Fisherman's Soup before your next meal and let me know if you like it !
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 2 serrano or jalapefio chiles, seeded and minced | ||
| 1 pound red potatoes, cut into 3/4 inch chunks | ||
| Clam Juice | 3 Bottle (1l) | |
| Salt | 3/4 Teaspoon | |
| Dried thyme leaves | 1/8 Teaspoon | |
| Lime | 1 | |
| 1 pound monkfish, dark membrane removed, cut into 1 inch pieces | ||
| 1 pound medium shrimp, shelled and deveined, leaving tail part of shell on if you like | ||
| Cilantro leaves | 1/4 Cup (16 tbs), chopped | |
Directions
In 4 quart saucepan, heat oil over medium heat until hot.
Add onion and cook, stirring often, 10 minutes or until tender.
Stir in garlic and serrano chiles and cook 30 seconds.
Add potatoes, clam juice, salt, thyme, and 2 cups water; heat to boiling over high heat.
Reduce heat to medium; cook 10 minutes.
Cut lime in half; cut half into wedges and set aside.
Add other lime half and monkfish to soup; cover and cook 5 minutes.
Stir in shrimp and cook 3 to 5 minutes longer, just until shrimp turn opaque throughout.
Remove lime half, squeezing juice into soup.
Sprinkle soup with cilantro; serve with lime wedges.
Add onion and cook, stirring often, 10 minutes or until tender.
Stir in garlic and serrano chiles and cook 30 seconds.
Add potatoes, clam juice, salt, thyme, and 2 cups water; heat to boiling over high heat.
Reduce heat to medium; cook 10 minutes.
Cut lime in half; cut half into wedges and set aside.
Add other lime half and monkfish to soup; cover and cook 5 minutes.
Stir in shrimp and cook 3 to 5 minutes longer, just until shrimp turn opaque throughout.
Remove lime half, squeezing juice into soup.
Sprinkle soup with cilantro; serve with lime wedges.
Chef
