Corn and Seafood Chupe

• 2 tablespoons unsalted butter
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 1 inchlong piece ginger, peeled and minced
• 1 jalapeno chili, seeded and minced
• 2 dozen medium shrimp, unpeeled
• 6 cups fish stock
• 4 cups fresh corn kernels, about 4 ears
• 1 pound very small Yukon Gold potatoes, peeled and halved
• Salt
• ground white pepper
• 2 medium-small zucchini, about 10 ounces, sliced 1/2-inch thick
• 2 pounds halibut fillets, cut in 12 pieces
• Lime wedges, for serving

1. Melt butter in a large pot.
2. Add cumin and cook over medium heat until seeds smell fragrant.
3. Do not allow butter to brown.
4. Add onion, saute until soft; add garlic, ginger and chili.
5. Saute another minute or so.
6. Add shrimp; toss just until pink.
7. Remove shrimp and set aside.
8. Add stock and bring to a simmer.
9. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes.
10. Remove from heat.
11. Peel shrimp.
12. Ten minutes before serving, reheat contents of pan on medium.
13. Stir in zucchini.
14. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes.
15. Add shrimp; simmer uncovered a moment longer.
16. Season to taste and serve with lime wedges alongside.

unsalted butter, cumin seeds, onion, clove garlic, ginger, jalapeno chili, shrimp, fish stock, fresh corn kernels, potatoes, salt, ground white pepper, zucchini, lime wedges

Taken from cooking.nytimes.com/recipes/1013220 (may not work)