Thursday, March 21, 2019

Peruvian Seafood Chowder



Ingredients

  • 2 cloves garlic
  • 1 Scotch bonnet chile pepper, seeds removed
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 6 scallions, thinly sliced
  • 1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
  • 4 ears corn, kernels cut off (cobs reserved)
  • 1/2 cup dry white wine
  • 1/2 small butternut squash, peeled, seeded and chopped
  • 1 large Yukon gold potato, peeled and diced
  • 1 12-ounce can evaporated milk
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound flounder fillet, cut into chunks
  • 2 large egg yolks, lightly beaten
  • 1/4 cup fresh cilantro, chopped


Directions

  1. Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
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full recipe here: foodnetwork.com