Sudado de Mariscos (Peruvian Seafood Stew)

Ingredients

• 1 lb White fish fillets
• 1/2 lb Shrimp
• 1/2 lb Mussels
• 1/2 lb Clams
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Tomato
• 1/2 bunch Cilantro
• 2 cups Fish broth
• 2 tablespoons Vegetable oil
• 1 tablespoon Aji panca paste
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is 350°F (177°C). Add the 1 medium onion, chopped into 1/2-inch pieces, and the 3 cloves of garlic, minced. Sauté for 5-7 minutes, stirring often, until the onion is softened and translucent.
2. 2Add the 2 medium tomatoes, diced into 1/2-inch pieces, and the 1 tablespoon of Aji panca paste to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the mixture is fragrant.
3. 3Pour in the 2 cups of fish broth and bring the liquid to a gentle simmer over medium heat, 350°F (177°C). Let it simmer for 5 minutes to allow the flavors to meld.
4. 4Carefully add the 1 lb of white fish fillets, cut into 2-inch chunks, the 1/2 lb of shrimp, peeled and deveined, the 1/2 lb of mussels, scrubbed and debearded, and the 1/2 lb of clams, scrubbed to the pot. Ensure the seafood is mostly submerged in the broth. Cover the pot and cook for 8-10 minutes, or until the fish is opaque and flakes easily, the shrimp are pink and curled, and the mussels and clams have opened. Discard any mussels or clams that remain closed.
5. 5Remove the pot from the heat. Stir in the 1/2 bunch of cilantro, chopped. Season the stew with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
6. 6Serve the Sudado de Mariscos hot immediately.

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