Tilapia and prawn chupe

• For the sauce americaine, use only the prawn shells.
• Sauté the prawn meat separately and flame with brandy.

For the chupe:

• Simmer the onion cut into julienne.
• Season with the cumin and the oregano.
• Add the potato and sauté.
• Cover with the americaine sauce and to give it more colour add a little tomato sauce.
• Leave until the potatoes are cooked.
• Add half of the tilapia and prawns, steamed peas, milk and boil for 5 more minutes.

SET UP

• Place the rest of the tilapia and the prawns in the center of the plate.
• Add the chupe.
• Decorate with chopped parsley.