As the name of this dish implies, it will put hairs on your chest. This fish and seafood stew is normally made with any firm white fish and whatever shellfish is available. Serve with rice or quinoa.
Scale and pin-bone the pollock, if necessary. Then cut into bite-sized chunks.
Clean the baby squid tubes, remove the innards from the tentacles, and slice the tubes into 5mm rings.
Remove the shell and head from the prawns, reserve for the stock. Devein the prawns.
De-beard the mussels, scrape off any barnacles, if possible. Rinse thouroughly under cold, running water.
Keep the fish and shelfish refrigerated until needed.
Top the onion, cut in half, then peel. Finely dice.
Tail the garlic cloves, peel and chop.
Tail the red chilli, cut in half lengthwise, and chop.
Wipe or rinse the dried chilli, then tear into smaller pieces.
Quarter the plum tomatoes, remove the seed and reserve. Cut the tomato flesh into small dice, set aside for later.
Cut the limes into wedges.
Peel the potatoes, then cut into large chunks. Place in a pan, cover with cold water and a generous pinch of salt. Bring up to the boil, and leave to cook until tender, about 10 minutes. When cooked, drain, and set aside.
In a separate pan, heat the olive oil over a medium high setting, add the onions and prawn shells, and sweat out until translucent.
Add the garlic, and chillies to the pan, and cook for a further minute. Add the tomato seeds and ground turmeric, and cook out.
Add the white wine and tequila, bring up to a boil, then allow the liquid to reduce by half.
Add the double cream. Then blend until smooth. It might be necessary to pass the stew through a sieve if it isn't very smooth.
Adjust the seasoning, if necessary.
Bring the stew up to a gentle simmer.
Add the mussels to the pan, cover with a lid, and leave to cook for 5 minutes.
Add the prawn tails, pollock and squid to th epan, and let cook for 3 minutes, before adding the potatoes and diced tomatoes.
Garnish with coriander leaves and serves immediately!
«If you can find yellow chillies, substitute for the red chilli. Also, the dried chillies, most used in Peruvian cooking are Aji Panca, which are mild and smoky, they can be substitued with Mexican Pasilla chillies or Ancho chillies. Tequila is not typically used in Peruvian cooking, but it is a little more easily sourced than the Peruvian spirit Pisco, however, if you can find pisco, please use instead of tequila.»