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Poisson sauce aux fruits de mer épicée

Name: Poisson sauce aux fruits de mer épicée
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: PE
Ingredients: 4 (160 g each) firm white fish fillets (corvina, mahi-mahi or basa); juice of 2 limes; to taste salt and black pepper; 100 g all-purpose flour, for dusting; 120 ml vegetable oil, for frying the fish; 2 tbsp vegetable oil, for the sauce; 1 red onion, finely chopped; 4 cloves garlic, minced; 3 tbsp aji amarillo paste; 1 tomato, peeled and chopped; 250 g medium shrimp, peeled and deveined; 200 g squid, cleaned and cut into rings; 200 g mussels or clams, cleaned; 250 ml fish or seafood stock; 120 ml evaporated milk or heavy cream; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp chopped fresh cilantro; to serve white rice

25m

Prépa

30m

Cuisson

Portions

Moyen

Difficulté

Filets de poisson dorés nappés d'une sauce crémeuse et épicée au piment ají amarillo, pleine de crevettes, calamars et moules.

#peruvian#seafood#spicy#fish#aji-amarillo#coastal

Portions

4portions

Ingrédients

Nutrition

calories540

protein41g

carbs22g

fat31g

fiber2g

Par portion

Étapes

Marinate the fish

Season the fillets with lime juice, salt and pepper and let them sit for 10 minutes. This firms up the flesh and seasons it all the way through.

4 fillets fish fillets
juice of 2 limes
to taste salt and black pepper

✅ C'est prêt quand : flesh looks slightly firmer and opaque at the edges

⏱10:00

Prep the seafood

Pat the shrimp, squid and mussels completely dry with paper towels. Dry seafood sears instead of steaming, which keeps the sauce from turning watery later.

250 g shrimp
200 g squid
200 g mussels or clams

✅ C'est prêt quand : all pieces feel dry to the touch

Build the sofrito

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Simmer the seafood sauce

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Fry the fish

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Serve

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Marinate the fish

Season the fillets with lime juice, salt and pepper and let them sit for 10 minutes. This firms up the flesh and seasons it all the way through.

4 fillets fish fillets
juice of 2 limes
to taste salt and black pepper

✅ C'est prêt quand : flesh looks slightly firmer and opaque at the edges

⏱10:00

Prep the seafood

Pat the shrimp, squid and mussels completely dry with paper towels. Dry seafood sears instead of steaming, which keeps the sauce from turning watery later.

250 g shrimp
200 g squid
200 g mussels or clams

✅ C'est prêt quand : all pieces feel dry to the touch

Build the sofrito

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer the seafood sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the fish

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Callao and the fishing ports of Peru's central coast📅 20th century🐟 PE

Pescado a lo macho grew out of Peru's busy fishing ports, where cooks had easy access to a daily catch of fish and shellfish and a love of bold, chile-laced sauces. The name "a lo macho", meaning roughly "the tough way" or "the strong way", points to just how spicy and generous with seafood the dish is meant to be.

It became a staple of cevicherías and seafood restaurants (marisquerías) up and down the coast, usually served as a hearty, filling lunch alongside rice.

⭐ Why It's Famous

It layers two textures and temperatures in one plate: crisp, golden fried fish under a hot, creamy, deeply flavoured seafood sauce built on ají amarillo.

💡 Fun Fact

The same sauce, without the fried fish underneath, is served on its own over rice as "mariscos a lo macho", one of Peru's most popular seafood plates.

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