Fried fish with shellfish sauce

Name: Fried fish with shellfish sauce (Pescado a lo macho)
Cuisine: Peruvian
Ingredients: boiled potatoes or rice, to serve; boiled potatoes or rice, to serve; 12 king prawns (jumbo shrimp); 12 king prawns (jumbo shrimp); 6 white fish fillets, such as sea bass, haddock or sole; 12 scallops; 6 white fish fillets, such as sea bass, haddock or sole; 6 white fish fillets, such as sea bass, haddock or sole; 50 g/2 oz plain (all-purpose) flour; 6 white fish fillets, such as sea bass, haddock or sole; 1 large red onion, diced; 250 ml/8 fl oz/1 cup vegetable oil; 5 ml/1 tsp paprika; 15 ml/1 tbsp chilli sauce; 1 glass white wine; 2.5 ml/½ tsp ground cumin; salt and ground black pepper; salt and ground black pepper; 12 mussels; 12 cockles; 12 clams; 6 small squid

Pescado a lo macho

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The historic port of Callao has been full of culinary treasures since the 16th century, when it was the region’s centre of trade. Laden mules from Bolivia and Argentina carried goods over the Andes to Callao, which were then shipped to Spain. This dish is typical of Callao’s famous seafood recipes.

Ingredients

12 mussels
12 cockles
12 clams
6

Americas
Europe
Peru
Spain
Callao
Fish course
Pescatarian

Method

Scrub and clean the mussels, discarding any that are open and fail to close when tapped sharply, and put them in a pan with a little water. Bring to the boil over a high heat, cover, and cook until opened. Drain, discarding any that fail to open after about 5 minutes. Using a teaspoon, detatch the flesh from the shells. Discard the shells.

Ingredients

Method

Photos