If you’re looking for a delicious seafood dish that’s sure to impress, look no further than Pescado a lo Macho! In this blog, I will share with you a Pescado A Lo Macho Recipe that is extremely delicious. This Peruvian classic is a fantastic combination of fresh fish, potatoes, peppers, and spices. It’s both flavorful and filling – perfect for any special occasion or just as a hearty meal on its own. It’s a traditional Chilean dish that combines seafood with vegetables, spices, and a little bit of white wine.
Pescado A Lo Macho is fish cooked in a spicy, tomato-based sauce. It is typically made with whitefish, such as tilapia or halibut, but any type of fish can be used. The sauce for Pescado a lo macho is made with tomatoes, onions, garlic, and a variety of chilli peppers. This gives the dish its characteristic red colour and spicy flavour. The fish is cooked in the sauce until it is tender and flaky. This dish is usually served with rice and potatoes on the side.
How To Make Pescado A Lo Macho
Pescado a lo macho is a popular choice for seafood lovers, as it is a hearty and filling meal. This traditional dish is said to originate from the Peruvian city of Lima. The name “Pescado a lo macho” translates to “fish like a man”, which is fitting as this dish is often considered to be a hearty and masculine meal. Pescado a lo macho makes for a filling and flavorful meal that is sure to satisfy any appetite. So next time you’re in the mood for something hearty and satisfying, give this Latin American classic a try!
Ingredients To Make Pescado A Lo Macho
- 2 fillet white fish
- 4 mussels
- 6 medium size shrimp
- 6 oz squid cut into rings
- 6 clean clams
- 6 oz boiled, cut into small pieces octopus
- 1/2 finely white onion chopped
- 4 finely chopped garlic
- 1 tomato, peeled, without seeds, and finely chopped
- 1 tablespoon aji Amarillo molido”
- 1 tablespoon ají panca molido”
- ½ cup wine white
- 1 oz. Pisco Peruvian
- ¼ cup cream
- 2 medium size golden potatoes, peeled, boiled and seared cut in half
- 3 limes, cut into 4 pieces
- salt
- pepper
- cumin
- vegetable oil
Step By Step Instructions To Make Pescado A Lo Macho
Step1
In a large pan, heat the oil. shrimp skin onions, and garlic, add and cook until tender.
Step2
Cook for a few minutes, adding tomatoes, aji panca, and aji Amarillo.
Step3
Cook until a boil is reached after adding the wine and pisco. In the last step, add the cream, season, let rest, blend, and strain the sauce.
Step4
To a pan on high heat, add all the seafood, starting with the clams, then the squid, then the mussels and shrimp, and finishing with the octopus(already pre-cooked). Add salt, pepper, and cumin after adding the sauce and letting it cook.
Step5
Sear the fish at the same time with hot oil after seasoning it separately. In the oven, finish cooking it.
Step6
As soon as the fish is prepared, place it in the middle of the plate and cover it with the seafood sauce. Serve with white rice and seared potatoes that have been pre-cooked. Garnish with fresh cilantro.
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Conclusions
Pescado a lo macho is an incredibly flavorful and hearty dish that can be enjoyed with family and friends. It’s easy to prepare in large quantities, making it ideal for parties or larger gatherings. The combination of seafood, potatoes, spices, chilli peppers, onions, tomatoes, garlic and white wine creates an unforgettable flavour that your guests will surely love! Whether you’re looking for a quick weeknight meal or something special for the weekend- Pescado a lo macho is sure to please everyone at the table!
Pescado A Lo Macho Recipe
Ingredients
- 2 fillet white fish
- 4 mussels
- 6 medium size shrimp
- 6 oz squid cut into rings
- 6 clean clams
- 6 oz boiled, cut into small pieces octopus
- 1/2 finely white onion chopped
- 4 finely chopped garlic
- 1 tomato peeled, without seeds, and finely chopped
- 1 tablespoon aji Amarillo molido”
- 1 tablespoon ají panca molido”
- ½ cup wine white
- 1 oz. Pisco Peruvian
- ¼ cup cream
- 2 medium size golden potatoes, peeled, boiled and seared cut in half
- 3 limes cut into 4 pieces
- salt
- pepper
- cumin
- vegetable oil
Instructions
- In a large pan, heat the oil. shrimp skin onions, and garlic, add and cook until tender.
- Cook for a few minutes, adding tomatoes, aji panca, and aji Amarillo.
- Cook until a boil is reached after adding the wine and pisco. In the last step, add the cream, season, let rest, blend, and strain the sauce.
- To a pan on high heat, add all the seafood, starting with the clams, then the squid, then the mussels and shrimp, and finishing with the octopus(already pre-cooked). Add salt, pepper, and cumin after adding the sauce and letting it cook.
- Sear the fish at the same time with hot oil after seasoning it separately. In the oven, finish cooking it.
- As soon as the fish is prepared, place it in the middle of the plate and cover it with the seafood sauce. Serve with white rice and seared potatoes that have been pre-cooked. Garnish with fresh cilantro.
