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Peruvian   -   Shrimp And Fish Stew (Peru)   adapted from hot & spicy latin dishes

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 3 Tablespoons Tomato Sauce
  • 6 Cups Fish Broth -- or chicken
  • 1/2 Cup Green Peas
  • 1/2 Cup Corn
  • 2 Large Potatoes -- peeled and cubed
  • 1 Teaspoon Salt
  • 2 Teaspoons Aji Chile Powder -- or new mexican
  • 1 Teaspoon Marjoram
  • 3 Ounces Cream Cheese
  • 2 Cups Milk
  • 24 Large Shrimp -- shelled
  • 4 Medium Eggs -- lightly beaten
  • 6 Fillets Halibut -- or cod or sole
Directions heat oil in large pan and saute garlic and onion. add tomato sauce, fish broth, peas, corn, potatoes, salt, chile powder, and marjoram. brin to a simmer and cook covered for 20 minutes. beat the cream cheese until soft and add it bit by bit to the soup, stirring constantly. stir in milk and bring to a simmer. add shrimp and cook for 3 minutes. remove from heat. gradually add 2 cups of hot soup to the eggs,stirring constantly. pour egg mixture back into the soup and reheat over low heat. meanwhile fry fish in skillet until done, about 3 minutes per side. place a piece of fried fish in each soup bowl and ladle soup over it.
Serves 6
Time to Make 0:00

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