PERUVIAN SEAFOOD STEW

Peruvian Seafood Stew image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 strips bacon, chopped
1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red chile flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced
Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish

Steps:

Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.