INGREDIENTS
Sofrito
- 1 yellow onion, chopped fine
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- ½ teaspoon habanero pepper, seeded and minced
- 3 cloves garlic, chopped
- 1 aji Amarillo, seeded and chopped
- 2 red beefsteak tomatoes, chopped
- Large pinch saffron
- 1 cup chopped cilantro
- 1 cup dry white wine
- ½ cup evaporated milk
- 1 gallon seafood consommé
DIRECTIONS
In 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 plateServing: 1
- One 4 ounce filet of bass
- 1 Diver Scallop
- 1 Prawn (head on) cleaned and deveined
- 2 large shrimp, cleaned and deveined
- 2 littleneck clams, rinsed of any sand
- 2 mussels rinsed and remove beards
- 1 lime
- 1 tablespoon full of cooked yellow rice
- 1 tablespoon full of cooked Peruvian corn
- 1 tablespoon full of cooked peas
DIRECTIONS
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.