Ingredients
Scale
- 1 kg whole white fish with head and bones, such as corvina, grouper, or sea bass
- 500 g firm white fish fillets, cut into large pieces
- 300 g whole cleaned shrimp
- 300 g cleaned squid, cut into rings
- 250 g cleaned mussels
- 200 g cooked octopus, cut into pieces
- 2.5 liters water
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 180 g seeded chopped tomato (2 medium tomatoes)
- 45 g ají panca paste (3 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 25 g seeded finely chopped ají limo (2 tablespoons)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 teaspoon)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 60 ml dry white wine (¼ cup)
- 20 g chopped fresh cilantro (½ cup)
- 15 g chopped fresh parsley (¼ cup)
- 2 limes, cut into wedges
- 120 g toasted cancha corn (1 cup)