Seafood Chowder The Sun of the South

Shrimp, scallops and trout Le Soleil du Sud

Serves 6 people

Preparation 15 to 30 minutes

Ingredients

1 bag of shrimp

1 bag of scallops

1 trout fillet

4 yellow potatoes, peeled and cut into cubes

150 grams of diced butternut squash.

1/2 cup white rice

1 can of 375 ml of evaporated milk

1 red onion, finely chopped

1 tablespoon of chili pepper (Aji Panca)

1 teaspoon minced garlic

2 tablespoons of oil

4 eggs

100 grams of fresh feta cheese cut into small squares

Salt, pepper and oregano to taste

Preparation

1. In a saucepan, heat the oil and sauté the onion, garlic, chili pepper (Aji Panca), salt and pepper.

1. When the onion is transparent, add the rice and potatoes, mix well for a few minutes and add two liters of water. Let cook until the rice is very tender.

1. Then add the butternut squash and simmer until everything is cooked through.

1. In a saucepan, heat butter and sauté the shrimp and trout, previously seasoned with garlic, salt and pepper.

1. FINAL STEP: Add shrimp, trout, cheese, raw eggs and oregano to the pan. Check that the mixture is salted and peppered to your taste, cook for 3 minutes.

1. Very important, add the scallops only at the end and serve.