Pescado A Lo Macho Recipe
The Pescado A Lo Macho Recipe is a famous Peruvian seafood dish. It’s made with tender fish fillets covered in a rich, spicy seafood sauce.
Ingredients
- 4 white fish fillets such as sea bass or tilapia
- 1 pound mixed seafood shrimp, squid, mussels, clams
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tomato chopped
- 1 tablespoon aji amarillo paste Peruvian yellow chili paste
- 1 cup tomato sauce
- ½ cup heavy cream
- ½ cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Fish
- Season the fish fillets with salt and pepper. Heat olive oil in a frying pan. Cook the fish for about 3 minutes on each side until golden brown. Remove and set aside.
Step 2: Cook the Seafood
- In the same pan, add shrimp, squid and mussels. Cook for 3–4 minutes until they start to open and release flavor. Remove them and set aside.
Step 3: Make the Sauce
- In a saucepan, heat a bit of olive oil. Add chopped onion and garlic. Cook until soft and fragrant. Add tomato, aji amarillo paste, and tomato sauce. Stir well and let it cook for 5 minutes.
Step 4: Add Wine and Cream
- Pour in white wine and cook for 2 minutes. Then add heavy cream and stir until smooth. Let the sauce simmer for 5–7 minutes until it thickens slightly.
Step 5: Combine Everything
- Add the cooked seafood into the sauce. Stir gently to coat everything evenly. Taste and adjust salt and pepper.
Step 6: Serve
- Place the cooked fish fillets on a plate and pour the seafood sauce over them. Garnish with chopped parsley.
Notes
- Use fresh seafood for the best flavor.
- Don’t overcook the fish; it should stay soft.
- Aji amarillo gives an authentic Peruvian taste.
- Add a splash of lime juice for a zesty touch.
- Serve immediately while hot for the best texture.