Chupe of Pink Clams & Pumpkin
Preparation time 15 min
Ingredients
-
1 can of canned Pink Clams @geomarseafood
- 2 cups of pumpkin, peeled and cut into small cubes
- 1 chopped onion
- 2 cloves of garlic, minced
- 1 cup of fish broth
- 1 cup evaporated milk
- 1 tsp ground yellow chili or merken
- 1/4 cup chopped fresh cilantro
- Salt and pepper
- 2 tbsp olive oil
Preparation
Heat a large pot over medium heat, add oil and add the garlic and onion and sauté until golden. Add the pumpkin and cook for a few minutes, stirring occasionally, continue with the merken. Add the fish broth. Bring to a boil and lower the heat. Cook for 20 minutes until the squash is soft. Add the evaporated milk and cilantro. Cook for a few more minutes until everything is very hot, finally the preserved machas including their broth. Season with salt and pepper to taste, put in wells that can go in the oven, sprinkle with breadcrumbs, Parmesan cheese and put in the oven just enough to gratin. Serve hot.
