This fish and seafood soup was inspired by ingredients commonly used in Peruvian cuisine. It’s easily prepared using different varieties of white fish, choose whatever is freshest at your fishmonger.
- 2 lb kg mussels
- 1 lb fish filet
- ½ lb cleaned squid
- 1 carrot
- 1 onion
- 2 celery branches
- ½ leek
- ½ cup olive oil
- 6 garlic cloves, chopped
- 2 Tbsp Layover in Peru blend, ground
- 3 medium tomatoes, peeled
- ½ cup white wine
- ¼ cup quinoa or rice
- 1 medium potato in cubes
- 1½ cups squash in cubes
- 3 Tbsp wakame in small pieces
- ½ cup corn kernels
- 1 cup cooked Lima beans or cooked chick peas
- ¼ lb cooked shrimp
- 1 cup chopped parsley
- Limes, quartered
Wash mussels under heavily running water and discard those that are already open. Cut fish into 1-inch cubes. Cut squid into ½ inch rings. Set aside.
Cut carrot, onion, celery and leek into ½ inch pieces. Place a casserole on medium-high heat then add oil and diced vegetables.
Simmer 3-4 minutes then add garlic and ground spices. Chop tomatoes and add to the casserole with wine and 4 glasses of water.
Bring to a boil.
Add mussels and cook for 3 minutes as they open. Remove mussels using a slotted spoon, then set aside.
Add 6 cups of water to the casserole and bring to a boil. Add quinoa, pumpkin and potatoes. Salt to taste.
After cooking for 15 minutes, incorporate wakame, corn and Lima beans. Cook for 5 more minutes.
Add fish and cook 3 more minutes. Add squid, mussels and shrimps. Cook 2 minutes more, to reheat everything.
Garnish with parsley accompanied by lime quarters.