Coastal Fish Locro with Tender Lima Beans, Aji Amarillo and Botija Olives

Instructions

1. 1

   Season the fish with 3 g (1/2 tsp) salt, black pepper, 15 ml (1 tbsp) lime juice, and half of the minced garlic. Let it rest for 10 minutes while you prepare the base.

2. 2

   Heat a wide pot over medium heat and add 15 ml (1 tbsp) vegetable oil. Add the red onion and cook for 5 minutes until translucent. Stir in the remaining garlic, aji amarillo paste, cumin, and oregano; cook for 2 minutes, stirring, until the sofrito looks glossy and fragrant.

3. 3

   Add the zapallo loche squash and yellow potato. Stir well to coat them in the sofrito. Pour in the hot stock, bring to a gentle boil, and cook over medium-low heat for 18 to 20 minutes, until the potato and squash are very tender.

4. 4

   Meanwhile, heat a skillet over medium-high heat with the remaining 15 ml (1 tbsp) vegetable oil. Sear the fish for 1 to 2 minutes per side, just until lightly golden outside. Remove and reserve; it will finish cooking in the stew.

5. 5

   Once the vegetables are tender, partially mash the squash and potato with a wooden spoon or potato masher to create a creamy texture with some chunks left. Add the cooked tender lima beans and cook 3 minutes more.

6. 6

   Lower the heat and stir in the evaporated milk, botija olives, and half of the chopped cilantro. Mix gently and adjust with the remaining 3 g (1/2 tsp) salt and the rest of the lime juice.

7. 7

   Nestle the seared fish into the locro, cover the pot, and cook over low heat for 5 to 6 minutes, until the fish is cooked through and flakes easily.

8. 8

   Serve hot and finish with crumbled fresh cheese and the remaining chopped cilantro on top.