Coastal Peruvian Fish Seco with Creamy Canary Beans and Golden Yuca

Name: Coastal Peruvian Fish Seco with Creamy Canary Beans and Golden Yuca
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz firm white fish fillets; 3 cups cooked canary beans; 1.1 lb peeled yuca; 2 cups red onion; 1 tbsp garlic; 3 tbsp ají amarillo paste; 1 1/2 cups fresh cilantro; 1 cup chicha de jora; 1 1/2 cups fish stock or water; 1/4 cup white wine; 2 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp black pepper; 1 3/4 tsp salt; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 3 oz fresh cheese; 1 tbsp ají limo or rocoto; 1/4 cup scallions; 2 tbsp extra cilantro leaves

An original Peruvian-inspired dish featuring fish fillets gently cooked in a cilantro, ají amarillo, and chicha de jora sauce, served over creamy canary beans and finished with pan-golden yuca. It has a criollo flavor profile, fresh aroma, and comforting texture.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (corvina, merluza or similar, en 4 porciones)
500 g cooked canary beans (escurridos pero with a poco of su líquido reservado)
500 g peeled yuca (en bastones gruesos)
250 g red onion (en pluma fina, divided)
15 g garlic (chopped finely)
45 g ají amarillo paste (divided)
40 g fresh cilantro (leaves and stalks tiernos, licuados or muy chopped)
240 ml chicha de jora (for the sauce)
360 ml fish stock or water (divided)
60 ml white wine (optional pero recomendado)
30 ml lime juice (freshly squeezed)
2 g ground cumin
1 g dried oregano
1 g black pepper (or to taste)
10 g salt (or to taste, divided)
45 ml vegetable oil (divided)
20 g butter (for the frejoles)
80 g fresh cheese (desmenuzado for terminar)
15 g ají limo or rocoto (sliced finas, optional)
20 g scallions (chopped finely)
5 g extra cilantro leaves (for decorar)

Nutrition facts

per serving

558 kcal

Calories

38 g

Protein

43 g

Carbs

24 g

Fat

8 g

Fiber

35 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

DairyFishSulfites

Instructions

1
1. Season the fish fillets with 1 tablespoon lime juice, 1/2 teaspoon salt, black pepper, and half of the cumin. Let them rest for 10 minutes in the refrigerator while you prepare the rest.
2
2. Place the yuca in a pot with enough water and 1 teaspoon salt. Cook until tender, 18 to 22 minutes. Drain carefully, remove the fibrous core if needed, and set aside.
3
3. For the seco base, blend or process the cilantro with 1/2 cup fish stock or water until you get a loose green mixture.
4
4. Heat 2 tablespoons vegetable oil in a wide skillet or sauté pan over medium heat. Cook 1 1/2 cups of the red onion for 6 to 8 minutes until soft. Add the garlic and cook 1 minute more.
5
5. Stir in 2 tablespoons ají amarillo paste, the remaining cumin, and the dried oregano. Cook for 2 minutes, stirring, until fragrant.
6
6. Pour in the chicha de jora and white wine. Cook for 3 to 4 minutes so it reduces slightly. Add the cilantro mixture and the remaining 1 cup stock. Taste and adjust with 1/2 teaspoon salt.
7
7. Nestle the fish fillets into the sauce, cover, and cook over low heat for 8 to 10 minutes, or until the fish is cooked through and juicy. Keep warm without overcooking.
8
8. Meanwhile, heat 1 tablespoon vegetable oil and the butter in another skillet over medium heat. Add the remaining 1/2 cup red onion and cook for 3 minutes. Add the cooked canary beans, the remaining 1 tablespoon ají amarillo paste, and 1/2 cup bean liquid or stock. Lightly mash some of the beans and cook 6 to 8 minutes until creamy. Adjust salt.
9
9. In a large skillet, brown the cooked yuca with a little oil from the pan or a few extra drops if needed, for 5 to 7 minutes, turning until golden at the edges.
10
10. If you want to keep everything warm before serving, you can place the yuca in a preheated oven at 200 °F / 95 °C for a few minutes, without drying it out too much.
11
11. To serve, spoon the creamy beans onto each plate. Place a fish fillet on top with plenty of cilantro sauce. Add the golden yuca on the side.
12
12. Finish with crumbled fresh cheese, scallions, sliced ají limo or rocoto, and extra cilantro leaves. Serve immediately.

Chef tips

For a deeper sauce, cook the ají amarillo until the oil starts to separate slightly before adding the liquids. The fish should cook gently so it does not fall apart. If using hake, reduce the cooking time slightly.

Substitutions

You can replace canary beans with cooked lima beans for a different criollo nuance. The fresh cheese can be omitted for a dairy-free version. If you cannot find chicha de jora, use more stock and an extra teaspoon of lime juice, though the flavor will be less traditional.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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