Mariscos a La Huncahina
- serves 0
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
1. In a small stock pot over medium heat sauté the garlic until translucent, about 2 minutes.
2. Add the clams, tilefish filets and shrimp in layers. Deglaze with yellow pepper puree, white wine and bring to a boil.
3. Reduce heat, cover and simmer until clams have opened, about 3-4 minutes.
4. Remove from heat, adjust seasoning with salt and pepper and divide into 4 warm dinner bowls. Drizzle with cilantro puree and serve.