Cau Cau de Mariscos

Name: Cau Cau de Mariscos
Cuisine: Peruvian
Ingredients: ¼ cup cooked carrots, diced fine; ½ cup cooked peas; 1½ cups fish stock; 1 tsp turmeric powder; 2 tsp minced garlic; 1 medium red onion, chopped; 2 tbsp vegetable oil; 6½ oz (200 g) raw scallops; 6½ oz (200 g) cooked octopus, sliced; Salt and freshly ground pepper; 4 cups cooked rice (see Arroz a la Peruana); Salt and freshly ground pepper; 1 tsp ground fresh ají limo; 3 small sprigs fresh mint, chopped; 2 medium white potatoes, boiled and diced; ½ cup cooked corn kernels

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Cau Cau, the original Rachi Rachi tripe and potato stew of the Incas, is eaten in exactly the same form by modern day Peruvians. Here it gets dressed up for dinner and given an elegant twist with the inclusion of octopus and scallops by seafood master chef Luis Enrique Cordero of ‘Kapallaq’.

Ingredients

Americas
Peru
Dinner
Fish course
Stew
Pescatarian
Gluten-free

Ingredients

Method