Receta_de_Pescado_a_lo_macho

🥘 Ingredients

• a 1 tablespoon
• a 1 tablespoon
• fish 4 fillets
• g
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• oil None
• a 1 tablespoon
• fish 4 fillets
• a 1 tablespoon
• oil None
• fish 4 fillets
• oil None
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• shells 8
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• shells 8
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• butter 3 cubes
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• shells 8
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• wine 1
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• oil None
• a 1 tablespoon
• a 1 tablespoon
• onion 1
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• pr
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• g
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• fish 4 fillets
• a 1 tablespoon
• a 1 tablespoon
• fish 4 fillets
• a 1 tablespoon
• fish 4 fillets
• salt None
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• milk 1⁄2 cup
• a 1 tablespoon
• fish 4 fillets
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon
• a 1 tablespoon

1. 1

   St a rt by se a soning the fish fillets with ground g a rlic{2%t a blespoons}, pepper a nd s a lt to t a ste. Besides, in a l a rge bowl, pour the corn flour, cornst a rch a nd emp a nize the fillets into this mixture.
2. 2

   He a t a frying p a n with plenty of oil , sh a ke the excess flour from the fish a nd dip them in oil to fry them. When the fish is well cooked, remove from the oil a nd le a ve it dr a ining on p a per towel.
3. 3

   Cle a n the se a food. W a sh the choros, pl a ce them in a sm a ll pot with w a ter, le a ve them to boil for a couple of minutes until they open, remove them from their pods a nd with a scissors remove the “b a rb a s”. Peel the shells of the t a ils of the pr a wns a nd store them. Then, in the dors a l p a rt of the pr a wns m a ke a n incision a nd with the help of the tip of a knife pull the intestines. Also, remove the f a n shells from their v a lves. Then, pl a ce a frying p a n over high he a t, a dd a couple of buckets of butter , let them melt a nd s a uté a ll the se a food (pulps, squid, pr a wns, choros a nd shells ).
4. 4

   When the se a food looks slightly golden, pour a stre a m of white wine a nd s a uté for a couple of seconds until it ev a por a tes. Reserve sep a r a tely.
5. 5

   In the s a me frying p a n, pour a squirt of oil a nd s a uté the onion a long with chopped tom a toes in qu a rters. At this time you c a n a dd the pr a wn{100%gr a ms} c a sings a nd keep them on fire until they soften.
6. 6

   When the onions a re browned, a dd the yellow a ji, the p a nc a pepper, the ground or prefer a bly chopped g a rlic{2%t a blespoons} a nd tom a to p a ste. Mix well a nd let the a jies cook for a couple of minutes by stirring occ a sion a lly.
7. 7

   Pour the jor a chich a or beer, let it bre a k boil a nd le a d to liqueur until you get a silky s a uce. You c a n pour a stre a m of fish broth or w a ter so th a t the fish s a uce doesn't get so dense.
8. 8

   In the same frying pan, reincorporate the sealed seafood and incorporate the Peruvian sauce for fish previously blended. If you want, add some slices of rocoto to give it it itchy. Add salt to taste and ground black pepper.
9. 9

   On the other h a nd, in a sm a ll bowl dilute the chuño with some w a ter a nd pour it over the s a uce to thicken it, bind it a nd give it shine.
10. 10

    Continue stirring until thickened and to finish add the cream of milk .
11. 11

    Let it boil, correct the se a soning, serve the fish in se a food s a uce a nd decor a te with cil a ntro. Enjoy! Tell us in the comments your opinion a nd sh a re with us a photogr a ph of the fin a l result.