Seafood Gratin

Name: Seafood Gratin
Yield: Makes 1
Cuisine: Peruvian
Ingredients: 1 tablespoon ají amarillo paste; 4 ounces fish, cut in bite-size pieces; 2 ounces shrimp, cleaned and peeled; 2 ounces calamari, cleaned and cut into rings; 2 ounces scallops, cleaned; ½ cup white wine; ½ cup heavy cream; Salt and pepper; Salt and pepper; ¼ cup mozzarella cheese, grated; 2 tablespoons Parmesan cheese, grated; 1 tablespoon roasted garlic; 1 tablespoon butter

Preparation info

Makes
1

Difficulty
Easy

Appears in

The Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This dish is one of the stars of the Peruvian restaurant Roberto Cuadra, in El Salvador. It is made to order, with a side of white rice to mop up the delicious sauce.

Ingredients

1 tablespoon butter
1 tablespoon roasted garlic
1 tablespo

Americas
El Salvador
Peru
Fish course
Pescatarian
Gluten-free

Method

Turn on the broiler.
Melt the butter in a skillet over medium heat. Add the roasted garlic and ají amarillo paste, and cook for 2 minutes, stirring.
Add the fish, shrimp, calamari, and scallops, and simmer for one minute.
Add the white wine, put the lid on and cook for two minutes more.