Quito-Style Corn and Fresh Cod Cazuela with Peanut and Herbs

Instructions

1. 1

   1. Place the fresh cod cubes in a bowl and season with 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, black pepper, half of the minced garlic, and ground cumin. Mix gently and let rest for 10 minutes while you prepare the base.

2. 2

   2. Blend the roasted peanuts with the milk until smooth and creamy. Set aside for later use in the cooking.

3. 3

   3. In a cazuela or deep skillet, heat the achiote oil over medium heat. Add the red onion and red bell pepper, and sauté for 5 minutes until softened. Stir in the remaining garlic and cook 1 minute more, stirring so it does not burn.

4. 4

   4. Add the yellow potato, corn kernels, and hot fish stock. Add the remaining 2 g (about 1/4 tsp) salt. Cook over medium heat for 12 to 15 minutes, until the potato is tender.

5. 5

   5. Pour the blended peanut-milk mixture into the cazuela, stirring constantly to combine well. Cook for 5 minutes over medium-low heat until the broth thickens and turns creamy.

6. 6

   6. Carefully add the marinated cod along with any juices from the bowl. Cook over low heat for 6 to 8 minutes, until the fish is just cooked through and flakes easily.

7. 7

   7. Add the cilantro, fresh oregano, and the remaining 15 ml (1 tbsp) lime juice. Taste and adjust salt if needed. Cook 1 minute more and turn off the heat.

8. 8

   8. While the cazuela finishes, heat a nonstick skillet over medium heat and melt the butter. Sear the slices of fresh cheese for 2 minutes per side, until lightly golden and heated through. If you prefer to use the oven, brown them at 400°F/200°C for 6 to 8 minutes on a tray.

9. 9

   9. Serve the cazuela very hot in deep bowls and place the golden cheese on top. Finish with chopped scallion and serve immediately.