Pescado a lo Macho

🛒 Ingredients

• White Fish Fillet (e.g., Cod, Sole) 150 g · 130 kcal
• Shrimp (peeled and deveined) 40 g · 34 kcal
• Calamari Rings 40 g · 35 kcal
• Mussels (shelled) 40 g · 30 kcal
• Aji Amarillo Paste 20 g · 15 kcal
• Red Onion (diced) 40 g · 16 kcal
• Garlic (minced) 10 g · 15 kcal
• Red Bell Pepper (diced) 30 g · 9 kcal
• Tomato (diced) 50 g · 9 kcal
• Fish Broth 100 g · 10 kcal
• Heavy Cream 40 g · 144 kcal
• Lime Juice 10 g · 3 kcal
• Fresh Cilantro (chopped) 5 g · 1 kcal
• Vegetable Oil 20 g · 176 kcal
• Cooked White Rice 150 g · 195 kcal

👨‍🍳 Instructions

1. Pat the fish fillets dry, season generously with salt and pepper. Heat 10g of vegetable oil in a large non-stick pan over medium-high heat.
2. Sear the fish fillets for 3-4 minutes per side, until golden brown and cooked through. Remove fish from the pan and set aside.
3. In the same pan, add the remaining 15g of vegetable oil. Sauté the diced red onion until softened, about 3 minutes.
4. Add minced garlic, diced red bell pepper, and diced tomato. Cook for another 5 minutes, stirring occasionally, until vegetables are slightly tender.
5. Stir in the aji amarillo paste and fish broth. Bring to a gentle simmer, then reduce heat to low and stir in the heavy cream.
6. Add shrimp, calamari, and mussels to the sauce. Cook for 3-5 minutes, or until the seafood is just cooked through and firm.
7. Remove sauce from heat, stir in lime juice and fresh cilantro. Taste and adjust seasoning if needed.
8. To serve, place a portion of cooked white rice on a plate, top with the pan-fried fish fillet, and generously spoon the seafood sauce over the fish.