Ingredients

1 tablespoon olive oil

1 clove garlic, peeled and sliced

3 cloves garlic, peeled and sliced

1 pound tiny clams, washed thoroughly

½ pound black tiger shrimp, split and de-veined

1 1 -20/10 pound tilefish, scaled, filleted and pin bones removed, about 4-5 pounds

1 1 -20/10 pound tilefish, scaled, filleted and pin bones removed

1 4 pound tilefish, scaled, filleted and pin bones removed

½ cup Peruvian yellow pepper paste

1 ½ cups white wine

Course salt, as needed

Freshly ground black pepper, as needed

2 tablespoons cilantro puree

Directions

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.

See more: Lunch, Fish, Latin American, Main

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