Peruvian Sudado De Pescado (Peruvian Fish Stew)

I was watching Martha Stewart yesterday and she was having her employees demonstrate their favorite recipes. This one girl showed off this fish/shrimp dish that look really easy, so I knew I'd found my dinner for the evening! I went to the store and bought ingredients, finding the LAST 2 Halibut filets. Overall it was a success. I think next time i might add Lime to the mixture because there was only a slight pepper flavor that didnt do much for me. I didnt read how to do the pepper paste until too late...i'd chopped up the peppers in a food processor already. So, i didnt add the paste..just threw in a spoon full of the chopped peppers. Might make a difference to make the paste next time.
Also, I changed 2 things. I used fozen corn instead of peas, because i already had those. And I used normal white potatoes because I dont think ive ever seen Blue potatoes in chicago, or the U.S for that matter. Peru, yes, and they are delicious!

Heres how to make the paste: http://canelaycomino.blogspot.com/2008/02/diy-aji-amarillo-paste.html

And here is the recipe from Martha Stewarts website: http://www.marthastewart.com/recipe/peruvian-sudado-de-pescado

Scandinavian Vegetable Soup with Shrimp

I was looking for a semi easy vegetable or chicken soup the other day and found this recipe. I'm part Scandinavian, so here's a shout out to my ancestors. I'm also a sucker for anything with cream in it.
I was making it to be on the table by 6pm, when Jason walked through the door. But, as I was about to add the finishing touches, I heard he had to stay at work late and wouldn't be home until 7! Noooooooooooooo! So, i put the heat on real low, and added a 1/2 cup of cream a little bit later. Even with that addition, the soup wasn't very soupy by the time 7 rolled around. I'm assuming it's because I added an extra hour cooking time! STILL, it was very satisfying. The flavors were subtle, and it wasnt rich or over powering. Using dill kind of scared me(the smell of dill kind of gave me a head ache...or it was the 35+ middle schoolers I dealt with earlier in the day...maybe a combo?) , and I shockingly had sherry in my cabinet...i think i bought it for some recipe a long time ago. Also, i dont own a thermometer, so i ignored that part. I just simmered it really low. So, i reccommend this if you want a nice, warm you up soup/stew.

http://www.epicurious.com/recipes/food/views/Scandinavian-Vegetable-Soup-with-Shrimp-10560

• 1 carrot, sliced thin
• 1/3 cup shelled fresh peas or frozen peas, thawed
• 1 cup 1/2-inch cauliflower flowerets
• 1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water
• 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
• 2 ounces fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 1 cup)
• 1/2 cup half-and-half
• 1 large egg yolk
• 1/4 pound small shrimp, shelled, deveined if desired
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh dill
  
• 1 teaspoon dry Sherry if desired

Preparation

In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls.

Jumbo Shrimp Marsala House-wife Style (Gamberoni Casalinga Siciliana)

I still had half a bottle of Marsala Wine from chicken marsala and steak marsala I've made this month, so before our trek to the supermarket yesterday, I looked up a recipe. I was worried I wouldn't be able to find Currants. Surprisingly they were easily found, and the recipe itself was VERY easy! There was a little spice to it, which was nice for sick girl here. And the currants added a really great flavor! I thought it was a nice recipe.
Here's the source: http://www.epicurious.com/recipes/food/views/Jumbo-Shrimp-Marsala-House-wife-Style-em-Gamberoni-Casalinga-Siciliana-em-350682

• 1/4 cup extra-virgin olive oil
• 1 medium red onion, cut into 1/4-inch dice
• 1 rib celery with leaves, cut into 1/2-inch pieces
• 4 medium plum tomatoes, roughly chopped
• 1 tablespoon pine nuts
• 1 tablespoon currants
• 2 tablespoons small capers, rinsed and drained
• 1 cup dry marsala
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon hot red pepper flakes
• 1 bay leaf, preferably fresh
• 2 pounds jumbo (U-12) shrimp, pealed and de veined
• Salt and freshly ground black pepper

Preparation

1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.

2. Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.

3. Serve warm, or allow to cool to room temperature.