Pescado a lo Macho Recipe
Are you looking for a new seafood dish to try in the kitchen? Look no further than Pescado a lo Macho! This classic Peruvian dish is full of flavor and can be enjoyed by the whole family. The combination of the ingredients makes this dish a delicious and unique culinary experience.
Print
Pin
Rate
Servings: 2 people
Calories: 450kcal
Equipment
- Skillet
- Spatula
Ingredients
- Vegetable oil for sautéing the ingredients to perfection
- 1/2 tablespoon of "aji Amarillo molido " a vibrant Peruvian chili pepper paste
- 3 medium-sized shrimp carefully selected for their sweetness and tender texture
- 3 oz of boiled octopus artfully sliced into small, bite-sized pieces
- 1 fillet of succulent white fish sourced from the pristine waters of the sea
- 1/4 white onion finely chopped, adding a delicate pungency to the dish
- 3 oz of tender squid expertly cut into delightful rings
- 3 clean clams meticulously prepared for a delightful briny flavor
- 2 cloves of garlic finely chopped, releasing their aromatic essence
- 1/4 cup of exquisite white wine chosen for its delicate notes and complexity
- 1/2 oz of authentic Pisco Peruvian lending a touch of sophistication to the dish
- 2 plump mussels freshly harvested from coastal shores
- 2 tablespoons of luscious cream adding a creamy and velvety texture
- 1/2 tablespoon of "ají panca molido " a rich and smoky Peruvian chili pepper paste
- 1 medium-sized golden potato peeled, boiled, and seared to perfection, cut in half
- 1.5 limes cut into 4 pieces each, providing a zesty burst of citrus
- Salt to your discerning taste, accentuating the flavors harmoniously
- Pepper freshly ground to add a hint of warmth and complexity
- Cumin carefully measured to impart its earthy and aromatic essence
- 1/2 tomato peeled, deseeded, and finely chopped, imparting a subtle tanginess
Instructions
- Start by heating some vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
- Add the tomato, chili peppers, wine, pisco, cream, salt, pepper, and cumin to the skillet. Stir everything together and reduce the heat to low. Simmer for 8-10 minutes until slightly thickened.
- Add the fish, mussels, shrimp, squid, clams, and octopus to the sauce in the skillet. Gently stir everything together and cover it with a lid. Simmer for 10-12 minutes or until the fish is cooked through.
- Add the potatoes to the skillet and stir everything together. Allow to cook for another 2-3 minutes.
- Remove from heat and squeeze the limes over the dish. Serve immediately with some white rice and enjoy!
Notes
-If you don't have access to any of the Peruvian chili peppers, you can substitute them with regular red chili flakes.
-For a richer flavor, try adding some tomato paste or chopped tomatoes to the sauce.
-Make sure that the fish is cooked through before serving. If it's not cooked enough, cover and continue to simmer for a few more minutes.
-If you want to add some heat, try adding some hot sauce or chili powder to the dish.