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Peruvian Fisherman's Soup Recipe
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Serrano/Jalapeno chilies||2 , seeded and minced|
|Red potatoes||1 Pound, cut into 3/4 inch chunks|
|Clam juice||30 Ounce (3 Bottles)|
|Dried thyme leaves||1⁄8 Teaspoon|
|Monkfish||1 Pound, dark membrane removed, cut into 1 inch pieces|
|Medium shrimp||1 Pound, shelled and deveined, leaving tail part of shell on if you like|
|Chopped cilantro leaves||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1457 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 802.8 mg
Sodium 5590.3 mg232.9%
Total Carbohydrates 115 g38.2%
Dietary Fiber 11.9 g47.5%
Sugars 13.1 g
Protein 181 g362%
Vitamin A 51.6% Vitamin C 225.4%
Calcium 56.6% Iron 96.9%
*Based on a 2000 Calorie diet
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.