Peruvian Fish Soup

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 serrano peppers or 1 jalapeno chile, seeded and finely chopped
• 2 clove(s) garlic, crushed with press
• 1 teaspoon ground cumin
• clam juice
• 1 (14 1/2 ounce) can diced tomatoes, drained and juice discarded
• 2 cups water
• 1 lb red potatoes, cut into 1-inch chunks
• salt
• 2 limes
• 1 1/2 lbs cod fish fillets, cut into 1-inch chunks
• 1/2 lb medium scallops, each cut horizontally in half
• 1/2 lb cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
• 1/4 cup loosely packed fresh cilantro leaves, chopped

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

vegetable oil, onion, serrano peppers, garlic, ground cumin, clam juice, tomatoes, water, red potatoes, salt, limes, cod fish, medium scallops, tentacles, cilantro

Taken from www.food.com/recipe/peruvian-fish-soup-447189 (may not work)