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Peruvian Recipes by meal or effort:


soup

PARIHUELA / Sea Food Soup

Posted Mon, 08/31/2009 - 10:53 by marie

Ingredients :

½ cup vegetable oil
4 garlic cloves, crushed
2 medium size onions, chopped
3 tomatoes, chopped
2 tablespoons soy sauce
2 tablespoons paprika
1 tablespoon ají panca / sundried red aji (chili) paste
3 ají mirasol / sundried yellow aji (chili)
1 teaspoon fresh oregano
1 bay leaf
¾ cup white wine
8 small fish fillets
3 lb 5 oz (1 ½ k) fish head, trimmings and bones
16 mussels
10 ½ oz (300 g) crayfish
10 ½ oz (300 g) shrimps
10 ½ oz (300 g) squids, cut in rings
8 clams, cleaned
8 scallops
2 tablespoons cilantro, chopped

CHUPE DE CAMARONES / Shrimp Soup

Posted Mon, 08/31/2009 - 10:48 by marie

Ingredients :

5 lb 8 oz (2 ½ k) large shrimp
¾ cup vegetable oil
2 large onions, chopped
5 tomatoes, chopped
2 tablespoons ketchup
6 tablespoons ají panca / sundried red aji (chili) paste
2.2 lb (1 k) fava beans
2.2 lb (1 k) peas
14 small potatoes (yellow flesh if available)
3 corns, cut in 2-inch slices
1 ½ cup rice
1 cup evaporated milk
3/4 cup (200 g) fresh farmers cheese (feta), diced
12 eggs
2 teaspoons crushed garlic
½ teaspoon cumin
1 tablespoon oregano
Salt
Pepper

Preparation:

CHILCANO / Fish Soup

Posted Mon, 08/31/2009 - 10:35 by marie

Ingredients :

6 fish fillets
2 lb heads and backbone of fish
¼ cup vegetable oil
3 garlic cloves, crushed
1 onion, coarsely cut
2 tomatoes, coarsely cut
1 celery stalk, chopped
2 green onions, finely chopped
9 cups water
1 leek (white part) finely chopped
Salt
Pepper
cilantro
parsley
2 mint sprigs
½ medium size yucca (cassava), cut in small pieces
2 boiled potatoes, cut in 4
1 corn, cut in slices
1 Ají mirasol / Sundried yellow aji (chili), toasted
Key lime
Parsley, finely chopped for decoration

Preparation:

SOPA CRIOLLA / Creole Soup

Posted Mon, 08/31/2009 - 10:24 by marie

Ingredients :

1 lb 4 oz (500 g) beef, finely chopped
Vegetable oil
1 ½ medium size onions, finely chopped or shredded
4 garlic cloves, crushed
5 tomatoes, shredded
1 ½ tablespoons tomato paste
2 whole sundried yellow ají (chili),roasted
8 cups beef stock
3 oz (80 g) angel hair pasta
½ cup undiluted evaporated milk
4 – 6 eggs (1 for each serving)
2 tablespoons white vinegar
Salt
Pepper
Dry oregano

Preparation:

Season beef with salt and pepper. Heat oil in a skillet until hot.

Lima Soup

Posted Mon, 02/09/2009 - 21:45 by CitizenFood

Serves 6

4 quarts water
2 pounds beef brisket, cubed
1 onion
1 large tomato
1/2 cup dried chickpeas
1 jalapeno pepper
1 teaspoon salt
6 medium carrots, diced
3 medium turnips, peeled and cubed
1 cup corn
1 small yucca root, peeled and cubed
3 red potatoes, cubed
1 small cabbage, shredded
3 medium leeks, sliced
1 stalk celery, sliced
1 tablespoon olive oil
1 medium onion, chopped
2 chopped Serrano peppers
Salt and pepper

Plantain Soup

Posted Sat, 02/07/2009 - 21:21 by CitizenFood

Serves 4

1 tablespoon olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
4 1/2 cups chicken stock
2 green plantains, peeled, quartered lengthwise & thinly sliced
1 bunch cilantro, stemmed and finely chopped
1 teaspoon cumin
1 bay leaf
Salt and pepper

Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown. Add 4 cups of chicken stock/broth and bring to boil over high heat.

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