Peruvian Fish Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 serrano peppers or 1 jalapeno chile, seeded and finely chopped
2 clove(s) garlic, crushed with press
1 teaspoon ground cumin
clam juice
1 (14 1/2 ounce) can diced tomatoes, drained and juice discarded
2 cups water
1 lb red potatoes, cut into 1-inch chunks
salt
2 limes
1 1/2 lbs cod fish fillets, cut into 1-inch chunks
1/2 lb medium scallops, each cut horizontally in half
1/2 lb cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
1/4 cup loosely packed fresh cilantro leaves, chopped

Preparation

In 6-quart saucepot, heat oil on medium until hot. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic and cumin; cook 1 minute, stirring constantly.
Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
Meanwhile, cut 1 lime lengthwise in half. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
Remove saucepot from heat. With tongs, remove lime half, squeezing juice into soup. Stir in chopped cilantro, and serve with reserved lime wedges. Makes about 11 1/4 cups.