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Recipes // Main Dish Seafood // Mixed Seafood with Purple Peruvian Potatoes

Mixed Seafood with Purple Peruvian Potatoes

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Ingredients
  • 1/2 cup small-diced purple Peruvian potatoes
  • 6 mussels
  • 6 cockles
  • 4 langoustines
  • 1/4 cup bay scallops
  • 1/4 cup calamari rings
  • 2 tablespoons cilantro chiffonade
  • 2 slow-poached eggs
Method

In a saute pan over low heat, sweat shallots and garlic in vegetable oil until translucent. Add mussels, cockles, langoustines, and white wine. Cover and cook until mussels and cockles open. Add scallops, calamari, bell peppers, and potatoes and saute for one more minute. Add cilantro, then spoon everything into two bowls. In a saucepan over medium heat, heat chupe broth. Peel eggs and place on top of seafood. Serve chupe in a teapot and pour over seafood tableside.

Chupe Broth
  • 1-1/3 cups small diced Spanish onion
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2/3 red bell pepper, diced small
  • 2/3 yellow bell pepper, diced small
  • 1 jalapeno chile, seeded and minced
  • 1/2 habanero chile, seeded and minced
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon aji amarillo chile paste
  • 1/2 pound yucca, peeled and diced small, and blanched
  • 4 cups white shrimp stock
  • 1 cup small diced carrot
  • 1 stalk celery, diced small
  • 1/2 cup heavy cream
  • Yields 3 cups
To Make Chupe

In a saucepan over low heat, sweat onions and garlic in olive oil until onions are translucent. Add bell peppers, chiles, ginger, and chile paste, and sweat over low heat, 15 minutes. Add yucca and shrimp stock and bring to a boil. Add remaining ingredients, bring mixture back to a boil then reduce to a simmer. Continue to cook over low heat until yucca is al dente, about 20 minutes.

Yields 2 servings

Recipe courtesy Jose Garces

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