Makes 1
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.
1 tablespoon butter
1 tablespoon roasted garlic
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
¼ cup mozzarella cheese, grated
2 tablespoons Parmesan cheese, grated
1. Turn on the broiler.
2. Melt the butter in a skillet over medium heat. Add the roasted garlic and ají amarillo paste, and cook for 2 minutes, stirring.
3. Add the fish, shrimp, calamari, and scallops, and simmer for one minute.
4. Add the white wine, put the lid on and cook for two minutes more.
5. Add the heavy cream, stir, and season with salt and pepper.
6. Transfer to a baking dish, cover with the cheeses, and broil until they are bubbling and golden brown.
7. Serve immediately.
When buying fish, select the catch of the day, and make sure you choose sustainable species only. You can use any variety of fish for most recipes.