Pescado a lo Macho


Yield: 2

  • 2 filets white fish aprox. 6oz
  • 4 mussels
  • 6 medium size shrimp (save the peeling for stock)
  • 6 oz squid, cut in rings
  • 6 clean clams
  • ½ cup finely chopped red onion
  • 2 TBSP minced garlic
  • 1 tomato pealed without seeds, and finely chopped
  • 1 tablespoon “aji amarilo molido”
  • 1 tablespoon “ají panca molido”
  • ½ cup white wine
  • 1 oz. Peruvian Pisco
  • ¼ cup cream
  • 2 medium size golden potatoes, peeled, boiled and seared cut in half
  • 3 limes, cut in 4 pieces
  • salt
  • pepper
  • ¼ Tsp. cumin
  • vegetable oil



  1. Heat the oil in an large pan. Add onions, garlic and the shrimp skin, and cook until tender.
  2. Add tomatoes, aji panca and aji Amarillo and cook mixing it for a few minutes.
  3. Add wine, pisco and cook to a boil. Finally add the cream, season, let rest the sauce, blend and strain.
  4. In a hot pan add all the seafood according to their textures: first the clams, then the squid, after those, the mussels and shrimp.
  5. Add the sauce, let it cook and add salt, pepper and cumin.
  6. Separately season the fish, and sear it with hot oil. Finish cooking it in the oven.
  7. For plating, place the fish in the middle and cover with the seafood sauce.
  8. Serve with white rice, and the precooked seared potatoes. Decorate with some fresh cilantro and limes wedges.