Ingredients
- 1 yellow onion
- 1 red pepper
- 1 yellow pepper
- 1/2 teaspoon habanero pepper
- 3 clove garlic
- 1 clove aji amarillo
- 2 clove red beefsteak tomatoes
- 2 clove saffron
- 2 clove cilantro
- 1 cup dry white wine
- 1/2 cup evaporated milk
- 1 gallon seafood consommé
- 1 yellow onion
- 1 red pepper
- 1 yellow pepper
- 1/2 teaspoon habanero pepper
- 3 clove garlic
- 1 clove aji amarillo
- 2 clove red beefsteak tomatoes
- 2 clove saffron
- 2 clove cilantro
- 1 cup dry white wine
- 1/2 cup evaporated milk
- 1 gallon seafood consommé
- 4 ounce filet of bass
- 1 ounce diver scallop
- 1 ounce prawn
- 2 ounce shrimp
- 2 ounce littleneck clams
- 2 ounce mussels
- 2 ounce lime
- 1 tablespoon yellow rice
- 1 tablespoon peruvian corn
- 1 tablespoon peas
Preparation
Baking Directions:
SofritoIn a large saucepan over high heat, place two tablespoons of olive oil.
Add the onion, peppers, chilies and garlic.
Cook for 2-3 minutes, stirring frequently.
Add the tomatoes and saffron; cook for another 4-5 minutes.
Add the cilantro, white wine and milk.
Cook for 3-4 more minutes and pour the contents of the pan into a blender and puree.
Heat the seafood consommé until almost boiling, add the pureed sofrito.
Heat through and strain through a fine mesh sieve.
Set-aside until ready to cook the seafood.
For the finished plate (portion is for one serving)In a small saucepan on low heat, place the clams, mussels and 8 ounces of chupe broth.
At the same time heat a large sauté pan on medium heat, add one tablespoon of olive oil.
Add the scallop, head on prawn and cook for 30-45 seconds.
Add the shrimp, filet of fish and cook for another minute.
When the mussel and clam opens in the broth remove them and place them in the serving bowl for the chupe.
Add the chupe broth to the seafood.
Cook the seafood through, season with salt and pepper and squeeze the limejuice into the pan.
Add the rice, corn and peas moving the pan constantly keeping all ingredients separate.
Arrange the seafood beautifully in the serving bowl.
Pour the chupe-vegetable-rice mixture over the seafood, garnish with cilantro and serve immediately.
