Coastal Peruvian Hake and Yuca Cau Cau with Yellow Chili and Mint

Instructions

1. 1

   1. Place the yuca in a pot with enough water and a pinch of salt. Cook over medium heat until tender but not falling apart, about 12 to 15 minutes. Drain carefully and set aside.

2. 2

   2. Season the hake cubes with half of the salt, the black pepper, and 1 tablespoon of lime juice. Let stand for 10 minutes while you prepare the base.

3. 3

   3. In a wide pot or deep skillet, heat the oil over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in the garlic, ají amarillo paste, turmeric, and cumin, and cook 2 to 3 minutes more, stirring, until fragrant.

4. 4

   4. Add the carrot and peas to the base. Pour in the hot fish stock and mix well, scraping the bottom of the pot. Cook for 5 minutes over medium heat so the vegetables begin to soften.

5. 5

   5. Add the cooked yuca and cook 5 minutes more so it absorbs the flavor. For a slightly thicker texture, gently mash 2 or 3 pieces of yuca into the sauce.

6. 6

   6. Lower the heat. Add the hake cubes and cook very gently for 6 to 8 minutes, shaking the pot carefully so the fish does not break, until the hake is just cooked and juicy.

7. 7

   7. Add the chopped mint, the remaining lime juice, and adjust with the remaining salt if needed. Cook 1 minute more and remove from the heat.

8. 8

   8. Serve the cau cau very hot with cooked white rice on the side. If you need to keep it warm before serving, cover it and place it in a 200 °F / 95 °C oven for up to 10 minutes without overcooking the fish.