Preparation

In a large skillet, heat the oil over medium heat and fry the garlic for just a few seconds. take care that it does not brown. add the onion and continue cooking 4 0 5 mn. more or until the onion is completely transparent and is beginning to brown.


Add the tomato, the aji amarillo and aji panca pastes, the bay leaf, the oregano, the salt, the pepper and cook for 2 or 3 minutes. more stirring.


add the wine. Bring the mixture to a boil, lower the heat and simmer until almost all the liquid has evaporated.


then add the broth, bring everything back to the boil and first add the fish, then the shrimp tails and squid, and finally the shells and cooked mussels.


rectify the seasoning, adding more salt if necessary. add a few drops of lemon juice and pisco. serve immediately piping hot.

Ingredients

  • 1/4 cup oil
  • 1 large red onion, finely chopped
  • 3 cloves of ground garlic
  • 2 ripe tomatoes, peeled, seeded and finely chopped
  • 2 tbsp. yellow chili paste (previous recipes)
  • 2 tbsp. aji panca paste (previous recipes)
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 6 cups of fish broth
  • 6 small fillets of sole or any fish with firm, white meat
  • 1/2 kg. peeled and washed shrimp tails
  • 1 dozen shells
  • 1 dozen mussels, cooked
  • 1 cup of squid cleaned and cut into slices
  • 1/4 cup of pisco
  • juice of 1 lemon
  • salt and pepper