Peruvian Fish Soup

Directions

1. 1
   In 6-quart saucepot, heat oil on medium until hot.
2. 2
   Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally.
3. 3
   Stir in garlic and cumin; cook 1 minute, stirring constantly.
4. 4
   Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high.
5. 5
   Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
6. 6
   Meanwhile, cut 1 lime lengthwise in half.
7. 7
   Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
8. 8
   Add cod and remaining lime half to saucepot; cover and cook 5 minutes.
9. 9
   Add scallops and squid; cover and cook 1 minute.
10. 10
    Remove saucepot from heat.
11. 11
    With tongs, remove lime half, squeezing juice into soup.
12. 12
    Stir in chopped cilantro, and serve with reserved lime wedges.
13. 13
    Makes about 11 1/4 cups.