This dish is one of the stars at Roberto Cuadra Cocina Peruana, the best Peruvian restaurant in El Salvador. It has been on the menu for many years, and regulars keep asking for it over and over again. It is made to order, and diners love to have a side of white rice with it to mop up the creamy sauce.
If you don´t usually like mixing seafood with cheese (Italians, for example, run away from this combination), we highly recommend you to try this scrumptious recipe and see if you change your mind. We are confident that you will.
- 1 tablespoon butter
- 1 tablespoon roasted garlic
- 1 tablespoon ají amarillo paste
- 4 oz. fish filet, cut in bite-size pieces
- 2 oz shrimp, cleaned and peeled
- 2 oz calamari, cleaned and cut into rings
- 2 oz scallops, cleaned
- ½ cup white wine
- ½ cup heavy cream
- Salt and pepper
- ¼ cup mozzarella, grated
- 2 tablespoons Parmesan cheese, grated
- Turn on the broiler.
- Melt the butter in a skillet over medium heat. Add roasted garlic, and ají amarillo paste, and cook for 2 minutes.
- Add fish, shrimp, calamari, and scallops, and simmer for one minute. Add white wine, put the lid on and cook for two minutes more. Add heavy cream, and salt and pepper to taste.
- Transfer to a baking dish, cover with mozzarella and Parmesan cheese.
- Broil until the cheese is bubbling and golden brown.
- Serve immediately.