Page 43 - One-Dish Meals

Peruvian Fisherman’s Soup

A true treat for seafood lovers, this is more than just a soup. It’s the main
course and side dish all wrapped into one wonderfully flavorful meal in
a bowl.
P R E P 30 minutes C O O K 25 minutes M A K E S about 11 cups or 6 main-dish servings

1 tablespoon vegetable oil 1 ⁄8 teaspoon dried thyme leaves
1 medium onion, finely chopped 2 cups water
2 garlic cloves, minced 1 lime
2 serrano or jalapeño chiles, seeded 1 pound monkfish, dark membrane
and minced removed, cut into 1-inch pieces
1 pound red potatoes, cut into 1 pound medium shrimp, shelled and
3 ⁄4-inch chunks deveined, leaving tail part of shell
on if you like
3 bottles (8 ounces each) clam juice
1
3 ⁄4 teaspoon salt ⁄4 cup chopped fresh cilantro

1. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and
cook, stirring often, 10 minutes or until tender. Stir in garlic and chiles
and cook 30 seconds. Add potatoes, clam juice, salt, thyme, and water;
heat to boiling over high heat. Reduce heat to medium; cook 10 minutes.
2. Cut lime in half; cut half into wedges and set aside. Add other lime half
and monkfish to soup; cover and cook 5 minutes. Stir in shrimp and cook
3 to 5 minutes longer, just until shrimp turn opaque throughout.

3. Remove lime half, squeezing juice into soup. Sprinkle soup with cilantro;
serve with lime wedges.

E A C H S E R V I N G About 215 calories | 26 g protein | 16 g carbohydrate |
5g total fat (1 g saturated) | 117 mg cholesterol | 640 mg sodium.

Soups & Stews 43