Peruvian Fisherman's Soup
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Serrano/Jalapeno chilies||2 , seeded and minced|
|Red potatoes||1 Pound, cut into 3/4 inch chunks|
|Clam juice||30 Ounce (3 Bottles)|
|Dried thyme leaves||1⁄8 Teaspoon|
|Monkfish||1 Pound, dark membrane removed, cut into 1 inch pieces|
|Medium shrimp||1 Pound, shelled and deveined, leaving tail part of shell on if you like|
|Chopped cilantro leaves||1⁄4 Cup (4 tbs)|
In 4 quart saucepan, heat oil over medium heat until hot.
Add onion and cook, stirring often, 10 minutes or until tender.
Stir in garlic and serrano chiles and cook 30 seconds.
Add potatoes, clam juice, salt, thyme, and 2 cups water; heat to boiling over high heat.
Reduce heat to medium; cook 10 minutes.
Cut lime in half; cut half into wedges and set aside.
Add other lime half and monkfish to soup; cover and cook 5 minutes.
Stir in shrimp and cook 3 to 5 minutes longer, just until shrimp turn opaque throughout.
Remove lime half, squeezing juice into soup.
Sprinkle soup with cilantro; serve with lime wedges.