PERUVIAN SEAFOOD STEW
Provided by Geoffrey Zakarian
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
- Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
- Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
- Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
- Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.
PERUVIAN BEAN STEW
I actually thought of this after watching a documentary on a Peruvian prison where the inmates were served white rice, lima beans, and red onions on top. Consequently, this dish is incredibly cheap to make. With a couple of luxury additions, this dish was born -- a spicy, tangy, hearty dish even for the non-vegetarian.
Provided by Klara Wahlster @Parachef
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- NOTE: This is best served with steamed white rice, so if, like myself, you have a rice cooker, start that up first thing and cook up about 1 cup of white rice. In a small pot, add chicken broth, 3 tbsp of the lime juice, and about one cup of water. Bring to a boil, add beans, wait till water is boiling again, and then cover, and reduce heat to low. Cook for about 8-10 minutes. Before draining, reserve 1/4 cup of cooking liquid. Drain beans.
- While beans are boiling, chop up onion into small pieces.
- In a large skillet, add enough olive oil to coat the bottom of the pan. Add 3 cloves of finely chopped garlic. Keep heat on medium, avoid burning garlic. After about 5 minutes, add beans and increase heat. Give the beans some time to cook off excess liquid, around 10 mins or so. Add sriracha sauce and salt and pepper to taste -- mix thoroughly.
- Add reserved liquid and remaining lime juice back into the pan, and reduce heat to medium-low. Allow most of the liquid to boil off -- about 5 mins. Add evaporated milk and mix very well.
- After one or two minutes, remove from heat, add 1/2 cup of plain, crumbled feta or other mild, solid, salty goat or sheep's cheese (i.e. queso blanco) and mix constantly until slightly melted.
- Garnish with onions, serve over rice.
PERUVIAN STEWED CHICKEN
Steps:
- Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
- Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.
PERUVIAN CANARY BEAN STEW
I found canary beans at my local market, but didn't know what to do with them. So, I bought a pound and stuck them in my pantry. I then researched the internet and found this recipe for Peruvian Canary Bean Stew. So far, it is the one and only recipe I've been able to find to do something with these beans. But, perhaps it is the only recipe you're ever going to need for them!
Provided by OStreetGuy55
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in water.
- The next day, drain and add 4 cups water and the bacon.
- Cover and bring to a boil, lower heat to a simmer.
- In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned.
- Stir the meat mixture into the beans.
- Cover and simmer until beans are tender, about 1 hour.
- Adjust seasoning.
- Serve with rice.
- Cooking time does not include the soaking of the beans overnight.
Nutrition Facts : Calories 445.4, Fat 45.5, SaturatedFat 17.8, Cholesterol 58.9, Sodium 632, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 5.7
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