Peruvian Fish Soup

• 1 tbsp. vegetable oil
• 1 medium onion
• 1 serrano or jalapeno chile
• 2 clove garlic
• 1 tsp. ground cumin
• 2 bottle clam juice
• 1 can diced tomatoes
• 2 c. water
• 1 lb. red potatoes
• salt
• 2 limes
• 1 1/2 lb. cod fillet
• 1/2 lb. medium scallops
• 1/2 lb. cleaned squid
• 1/4 c. loosely packed fresh cilantro leaves

1. In 6-quart saucepot, heat oil on medium until hot.
2. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally.
3. Stir in garlic and cumin; cook 1 minute, stirring constantly.
4. Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high.
5. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
6. Meanwhile, cut 1 lime lengthwise in half.
7. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
8. Add cod and remaining lime half to saucepot; cover and cook 5 minutes.
9. Add scallops and squid; cover and cook 1 minute.
10. Remove saucepot from heat.
11. With tongs, remove lime half, squeezing juice into soup.
12. Stir in chopped cilantro, and serve with reserved lime wedges.
13. Makes about 11 1/4 cups.

vegetable oil, onion, serrano, clove garlic, ground cumin, clam juice, tomatoes, water, red potatoes, salt, limes, cod fillet, medium scallops, squid, cilantro

Taken from www.delish.com/recipefinder/peruvian-fish-soup-recipes (may not work)