Dinner · 40 min · peruvian

Pescado a lo Macho

This is the kind of Peruvian dinner you’ll make on repeat — white fish fillets and shrimp, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb White fish fillets
• 1 lb Shrimp
• 1 lb Mussels
• 3 Ají amarillo
• 1 Yellow onion
• 4 cloves Garlic
• 2 Tomato
• 2 cups Fish stock
• 1/2 cup White wine
• 1/2 cup Flour
• 1/3 cup Cilantro
• 4 cups Cooked rice

Steps

1. Season the fish, dredge in flour, and pan-fry 3 minutes per side until golden; keep warm. The crispy fish under the saucy seafood is the contrast that matters.
2. Soften the onion, garlic, and ají amarillo paste 7 minutes; add the chopped tomato and cook 5 minutes until it melts.
3. Deglaze with the wine, add the stock, and simmer 10 minutes into a bold, brick-colored sauce.
4. Add the shrimp and mussels; simmer 5 minutes until the shrimp are pink and the mussels open. Discard any that stay shut.
5. Plate the fried fish over rice, ladle the macho sauce and seafood over the top, and finish with cilantro.

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