Peruvian Fisherman’s Soup

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Peruvian Fisherman’s Soup


P R E P 30minutes COOK 25minutes MA K E S about 11 cups or 6main-dish servings

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 serrano or jalapeño chiles, seeded
and minced
1 pound red potatoes, cut into
3⁄4-inch chunks
3 bottles (8 ounces each) clam juice
3⁄4 teaspoon salt
1⁄8 teaspoon dried thyme leaves
2 cups water
1 lime
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
1⁄4 cup chopped fresh cilantro

1. 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 chiles
and cook 30 seconds. Add potatoes, clam juice, salt, thyme, and water;
heat to boiling over high heat. Reduce heat to medium; cook 10 minutes.
2. 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.
3. Remove lime half, squeezing juice into soup. Sprinkle soup with cilantro;
serve with lime wedges.