Serves 2
1/2 cup small-diced purple Peruvian potatoes
6 mussels
6 cockles
4 langoustines
1/4 cup bay scallops
1/4 cup calamari rings
2 tablespoons cilantro chiffonade
2 slow-poached eggs
In a sauté pan over low heat, sweat shallots and garlic in vegetable oil until translucent. Add mussels, cockles, langoustines, and white wine. Cover and cook until mussels and cockles open. Add scallops, calamari, bell peppers, and potatoes and sauté for 1 more minute. Add cilantro, then spoon everything into 2 bowls. In a saucepan over medium heat, heat chupe broth. Peel eggs and place on top of seafood. Serve chupe in a teapot and pour over seafood tableside.
Chupe Broth
Yields 3 cups
1 1/3 cups small diced Spanish onion
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2/3 red bell pepper, diced small
2/3 yellow bell pepper, diced small
1 jalapeño chile, seeded and minced
1/2 habanero chile, seeded and minced
1/2 teaspoon minced ginger
1/2 teaspoon ají amarillo chile paste
1/2 pound yucca, peeled and diced small, and blanched
4 cups white shrimp stock
1 cup small diced carrot
1 stalk celery, diced small
1/2 cup heavy cream
To make chupe: In a saucepan over low heat, sweat onions and garlic in olive oil until onions are translucent. Add bell peppers, chiles, ginger, and chile paste, and sweat over low heat, 15 minutes. Add yucca and shrimp stock and bring to a boil. Add remaining ingredients, bring mixture back to a boil then reduce to a simmer. Continue to cook over low heat until yucca is al dente, about 20 minutes.
