Light Trout and Corn Chupe with Aji Amarillo and Mint

Instructions

1. 1

   1. Season the trout fillets with 1/2 teaspoon salt, black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the base.

2. 2

   2. In a wide pot, heat 1 tablespoon vegetable oil over medium heat. Add the red onion and cook for 4 minutes until translucent. Stir in the garlic, aji amarillo paste, cumin, and oregano; cook for 2 minutes, stirring so the paste sautés well without burning.

3. 3

   3. Add the chopped tomato and cook for 3 minutes until softened. Add the yellow potato and corn kernels, mix well, and pour in the hot stock. Cook over medium heat for 15 minutes, until the potato is tender.

4. 4

   4. Meanwhile, heat the remaining tablespoon of oil in a nonstick skillet over medium-high heat. Sear the trout for 2 minutes per side, just until lightly browned; it will finish cooking in the soup. Set aside on a plate.

5. 5

   5. Lower the heat under the pot and add the evaporated milk. Cook for 3 minutes without bringing it to a strong boil. Add the fresh cheese and stir gently.

6. 6

   6. Slowly drizzle the beaten eggs into the pot while stirring gently to create soft ribbons. Add the seared trout pieces and cook 3 to 4 minutes more, until the fish is cooked through and flakes easily.

7. 7

   7. Turn off the heat and add the chopped mint along with the remaining tablespoon of lime juice. Taste and adjust with the remaining salt if needed.

8. 8

   8. Serve the chupe very hot. If you want to keep it warm without overcooking, you can leave the covered pot in a turned-off but warm oven at 170°F/75°C for up to 10 minutes before serving.