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Macho Fish

fish a lo macho peruvian recipe

I have been asked a lot for this Fish a lo Macho recipe, The truth is that I had some doubts that went through my head whether to share it or not, because there are too many versions to add one more version and generate a sea of ​​confusion. Some pour milk on it, others don't. Some thicken it with chuño, others don't. Some make it yellowish, others reddish. Some pour white wine, others beer, others chicha. Others with parsley, others with coriander. Many combinations of a country like Peru, diverse.

In any case, this time I will try to share with you a very easy recipe to prepare macho-style fish that everyone can make at home, and that somehow summarizes all the versions and that preserves the tradition, and especially the typical Creole seasoning of my Peruvian food. Without further ado, let's see the ingredients and get to the kitchen!

Macho Fish Recipe

Macho Fish

Plateau Main dish
Cooking Peruvian
Preparation time 20 minutes
Cooking time 15 minutes
Total time 35 minutes
Servings 4 people
Calories 70kcal
Author Teo

Ingredients

  • 2 dozen mussels
  • 4 large squid
  • 12 small prawns
  • 12 fan shells
  • 4 large clams
  • 4 fillets of about 200 grams each of prawns
  • 200 ml oil
  • 1 teaspoon salt
  • 1 tablespoon of pepper
  • 3 cloves of garlic
  • 500 grams of flour.
  • 1 cup onion finely chopped
  • 1 tablespoon minced garlic
  • 3 tablespoons of liquefied yellow pepper
  • 2 tablespoons of liquefied mirasol chili pepper
  • 2 tablespoons chopped tomato
  • 1 tablespoon of ají panca liquefied
  • 1/2 cup tomato
  • 1/2 cup of red pepper smoothies
  • 1 pinch of achiote or toothpick
  • 2 parsley branches
  • 300 grams of yuyo chopped
  • 100 ml of white wine or beer

Materials

Preparation of Fish a lo Macho

  1. In a pan, we add a drizzle of oil and heat well.
  2. Sauté the prawns, the shells and the squid cut into slices for half a minute. We remove them to a plate.
  3. In the same pan we now brown the four fillets, which we will have previously seasoned with salt, pepper, a point of garlic and then passed through a lot of flour.
  4. We brown them for a minute on each side and remove to the shellfish plate. We lowered the fire a little.
  5. Add a splash of water and scrape those juices well, that flour that has stuck to the bottom of the pot. There will be a lot of flavor there and it will also help to thicken everything a little.
  6. Now add a new splash of oil and a cup of finely chopped onion, 1 tablespoon of ground garlic and sew for 5 minutes.
  7. Add 3 tablespoons of blended yellow chili, two tablespoons of blended mirasol chili, a tablespoon of blended chili pepper, half a cup of blended tomato and red pepper, salt, pepper, cumin, achiote or toothpick, a few branches of parsley and a good handful of chopped weed. we let it break well and sew for 10 minutes.
  8. We then add a jet of white wine or beer, whichever you prefer.
  9. Let it boil for another minute and add a jet of choro broth made with very little water. Only until the mussels open. Now it is time to add two tablespoons of chopped tomato that will give freshness to the whole.
  10. We add the fish again and let it boil for a minute. Also if you want we can thicken it with a little bit of chuño diluted in water, as you prefer. Follow your instincts. We add the seafood at the end, one more boil and that's it!

Secret to making a delicious Macho Fish

My secret is to pour a jet of Tiger milk, gives it a little acid and a touch of delicious spice.

Did you know…?

The male fish, like the stretcher, contains a high protein value of omega-3 fatty acids. It is also very rich in vitamins A, D and B, undoubtedly a food rich in minerals such as potassium, phosphorus, magnesium, iodine and iron. The latter help in the prevention of anemia. It is advisable to consume the male fish in the right measure, in case of hypertensive people, this preparation could be high in sodium.

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