Name: Mariscos a La Huncahina
Ingredients: 1 Tbsp olive oil; 1 clove garlic, peeled and sliced; 3 clove garlic, peeled and sliced; 1 lb(s) tiny clams, washed thoroughly; ½ lb(s) black tiger shrimp, split and de-veined; 1 1 -20/10 lb(s) tilefish, scaled, filleted and pin bones removed, about 4-5 pounds; 1 1 -20/10 lb(s) tilefish, scaled, filleted and pin bones removed; 1 4 lb(s) tilefish, scaled, filleted and pin bones removed; ½ cup Peruvian yellow pepper paste; 1 ½ cup white wine; Course salt, as needed; Freshly ground black pepper, as needed; 2 Tbsp cilantro puree

ingredients

Tbsp olive oil

clove garlic, peeled and sliced

lb(s) tiny clams, washed thoroughly

lb(s) black tiger shrimp, split and de-veined

1 1

-20/10 lb(s) tilefish, scaled, filleted and pin bones removed, about 4-5 pounds

1 1

-20/10 lb(s) tilefish, scaled, filleted and pin bones removed

1 4

lb(s) tilefish, scaled, filleted and pin bones removed

cup Peruvian yellow pepper paste

1 ½

cup white wine

Course salt, as needed

Freshly ground black pepper, as needed

Tbsp cilantro puree

Ingredient Substitution Guide

directions

Step 1

In a small stock pot over medium heat sauté the garlic until translucent, about 2 minutes.

Step 2

Add the clams, tilefish filets and shrimp in layers. Deglaze with yellow pepper puree, white wine and bring to a boil.

Step 3

Reduce heat, cover and simmer until clams have opened, about 3-4 minutes.

Step 4

Remove from heat, adjust seasoning with salt and pepper and divide into 4 warm dinner bowls. Drizzle with cilantro puree and serve.

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Mariscos a La Huncahina

ingredients

directions

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