Seafood-Style Cau Cau with Fish and Corn and Mint

Name: Seafood-Style Cau Cau with Fish and Corn and Mint
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb firm white fish fillet; 1.3 lb yellow potato; 1 1/4 cups corn kernels; 1 1/4 cups red onion; 1 tbsp garlic; 3 tbsp ají amarillo paste; 3 cups fish stock or water; 1/3 cup fresh mint; 2 tbsp fresh ají amarillo; 2 tbsp vegetable oil; 2 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 medium avocado; 2 tbsp fresh cilantro

An original recipe inspired by Peruvian creole flavors: seared fish cubes simmered in a thick ají amarillo, potato, and mint sauce with sweet corn and a touch of lime. Comforting, aromatic, and deeply Peruvian.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillet (diced large; corvina, merluza or similar)
600 g yellow potato (pelada and diced medium)
200 g corn kernels (fresh or congelado)
180 g red onion (chopped diced small)
15 g garlic (chopped finely)
45 g ají amarillo paste (ajustar to taste)
750 ml fish stock or water (hot)
12 g fresh mint (leaves chopped, lightly compactadas)
30 g fresh ají amarillo (in strips finas, without venas ni semillas optional)
30 ml vegetable oil (divided)
30 ml lime juice (freshly squeezed)
2 g ground cumin (")
1 g dried oregano (frotado entre the dedos)
8 g salt (or to taste)
2 g black pepper (freshly ground)
150 g avocado (in wedges for servir)
8 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

352 kcal

Calories

34 g

Protein

24 g

Carbs

15 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the fish cubes with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon of oil and sear the fish for 1 to 2 minutes per side, without fully cooking it. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of oil. Sauté the red onion for 4 minutes until translucent. Add the garlic and cook 1 minute more.
4
4. Add the ají amarillo paste, cumin, and oregano. Cook the base for 3 minutes, stirring, until it becomes glossy and fragrant.
5
5. Add the yellow potatoes and stir well to coat them with the flavor base. Pour in the hot stock, add the corn, and bring to a gentle boil.
6
6. Cook over medium-low heat for 15 minutes, partially covered, until the potatoes are tender and some of the cubes begin to break down, naturally thickening the sauce.
7
7. Add the fresh ají amarillo strips, chopped mint, and the reserved seared fish. Cook 5 to 6 minutes more over low heat, gently shaking the pot so the fish does not break apart too much.
8
8. Adjust with the remaining salt, the rest of the lime juice, and more pepper to taste. For a thicker texture, lightly mash a few potato pieces against the side of the pot and stir them back in.
9
9. Turn off the heat, add the chopped cilantro, and let rest for 2 minutes. Serve hot with avocado slices on top or on the side.
10
10. If reheating, do so over low heat until the center is fully hot, about 165°F and 74°C, avoiding a strong boil so the fish does not dry out.

Chef tips

For deeper flavor, make a quick stock with fish bones or trimmings. Add the mint near the end so it keeps its freshness. If the fresh ají amarillo is very hot, remove the veins and seeds.

Substitutions

You can use bonito, tilapia, fresh cod, or firm trout instead of corvina. Yellow potatoes can be replaced with Yukon Gold. If Peruvian corn is unavailable, use sweet corn. Cilantro may be replaced with parsley, though the flavor will be less creole.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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