SALTADO MACHO
2 fl oz olive oil
salt and pepper to taste
4 oz Halibut or any white fish
4 oz Calamari
3 ea Shrimp
3 ea Clams
.5 fl oz Aji Amarillo paste
.5 fl oz Panca paste
2 fl oz Pisco
4 oz Fish stock
1 oz Cream
1 oz Butter
.5 oz Tomato, diced
1 spring Cilantro
1 cup cooked white rice
Season the fish with salt and pepper
In a hot sautee pan, reheat 1 oz of the oil
sear the fish until golden brown, flip it over and cook until desired temperature
Set the fish aside keeping it hot.
In the same sautee pan add the rest of the oil and sautee the calamari, shrimp and clams,
about 3 min, add the aji amarillo and panca paste, the pisco, and the fish stock
stir until the mixture comes to a boil
Stir in the cream and the butter
Finish with diced tomatoes and cilantro
Place the rice on a center of a warm plate and put the fish on top
Cover the fish with the calamari mixture
Aji amarillo and aji panca paste can be found in any Latin market, they are both very spicy peppers
adjust quantity for spiciness
By ALO Executive Chef Julia Lopez