Creamy Peruvian Fish Stew with Roasted Corn and Yellow Potatoes

Instructions

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   1. Place the yellow potatoes in a pot with cold water and 1/2 teaspoon salt. Bring to a boil and cook for 12 to 15 minutes, until tender. Drain and keep warm.

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   2. Meanwhile, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and roast the corn kernels for 6 to 8 minutes, stirring occasionally, until lightly charred. Remove and set aside.

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   3. Season the fish fillets with lemon juice, ground cumin, dried oregano, 1/2 teaspoon salt, and black pepper. Let rest for 5 minutes.

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   4. In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, until just cooked on the outside. Carefully transfer to a plate.

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   5. Reduce to medium heat and add the butter. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.

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   6. Add the ají amarillo paste and cook for 1 minute, stirring so it blends with the onion and garlic. Pour in the fish or vegetable stock and cook for 2 minutes to combine the flavors.

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   7. Add the evaporated milk and stir gently. Cook over medium-low heat without boiling hard for 3 to 4 minutes, until a creamy sauce forms. If you want it especially smooth, keep the sauce below 180 °F / 82 °C.

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   8. Return the fish fillets to the skillet along with any accumulated juices. Cook 3 to 4 minutes more over low heat, spooning sauce over the fish, until cooked through and it reaches a safe internal temperature of 145 °F / 63 °C.

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   9. Stir in half of the chopped cilantro and taste the sauce. Adjust with the remaining salt if needed.

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    10. Serve a portion of yellow potatoes on each plate, place the fish with plenty of creamy sauce on top or alongside, and finish with the roasted corn and the remaining chopped cilantro.