Striped Bass and Shrimp Stew (Chupe de Corvina y
Camarones)
Ingredients
- 1-1/2 pounds striped bass fillets, cut into 1-1/2-inch slices
- 1/4 cup vegetable oil
- 1 teaspoon sweet paprika
- 2 cups milk or half milk, half light cream
flour
- 1 pound small or medium shrimp
- 1 large onion, finely chopped
- 1/2 pound Munster cheese, grated salt,
freshly ground pepper
- 4 tablespoons butter
- 2 pounds potatoes, peeled and sliced
- 3 hardboiled eggs, sliced
Preparation
-
Rinse the fish and pat dry with paper towels.
Season the flour with salt and pepper. Dredge the fish in the flour.
Heat the oil in a skillet and saute the fish slices until lightly
browned on both sides.
-
Set aside. Shell the shrimp, reserving
the shells. Cut the shrimp into 1/2-inch pieces and set aside. Melt
a tablespoon of the butter in a saucepan, add the shrimp shells, and
cook, stirring, until the shells turn pink. Add 3 cups water, bring
to a boil, cover, and simmer for 5 minutes. Strain, discard the
shells, and measure the stock. Bring it up to 3 cups with a little
water if necessary. Set the stock aside.
-
Heat the rest of the butter in a large saucepan.
Add the paprika and the onion and saute until the sonion is
softened. Add the potatoes and the shrimp stock, cover, and simmer
until the potatoes are tender, about 20 minutes. Add the milk, or
milk and cream, to the saucepan and continue to cook the potatoes,
stirring from time to time, until they are partly disintegrated. Add
the cheese and stir to mix thoroughly. Season to taste with salt and
pepper, then fold in the fish and the shrimp. Cook over low heat for
about 3 minutes, or until the shrimp are cooked. Serve in bowls
topped with slices of hardboiled egg. This should be thick, but
still recongnizable as a soup. Thin with a little milk if necessary.
Marinated Shrimp (Ceviche de Camarones)
Ingredients
- 2 pounds medium shrimp, shelled and deveined
- 1 medium onion, finely chopped
- freshly ground pepper
- salt
- 1 fresh hot red or green pepper, seeded and
finely chopped
- cups bitter (Seville) orange juice
- 1 large tomato, peeled, seeded, and chopped
Preparation
Drop the shrimp into a large saucepan of boiling
salted water and boil for 2 or 3 minutes, or until the shrimp are
cooked. Drain and mix with the orange juice, onion, hot pepper,
tomato, and salt and pepper to taste. Let stand an hour before
serving. Serve with Maiz Tostada (Toasted Corn) on the side |
