Northern-Style Fish Seco with Canary Beans and Minted Criolla Salsa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon cumin, a pinch of salt, and pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

2. 2

   Meanwhile, make the criolla salsa: place half of the red onion, thinly sliced, in a bowl with the lime juice, chopped mint, and a pinch of salt. Mix well and set aside so it softens slightly.

3. 3

   For the beans, heat 1 tablespoon oil in a pot over medium heat. Add the diced red onion and cook for 4 minutes until translucent. Stir in half of the garlic, 1 tablespoon ají amarillo paste, the dried oregano, and cook for 1 minute more.

4. 4

   Add the cooked canary beans and 240 ml / 1 cup fish stock or water. Season with salt and pepper. Cook over medium-low heat for 10 to 12 minutes, lightly mashing some of the beans so the stew becomes creamy.

5. 5

   Blend or process the cilantro with the chicha de jora and the remaining fish stock or water until smooth and bright green.

6. 6

   Season the fish fillets with the remaining cumin, salt, and pepper. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Sear the fish for 2 to 3 minutes per side, depending on thickness, until nicely colored.

7. 7

   Reduce to medium heat and add the remaining garlic and the rest of the ají amarillo paste to the skillet; cook for 30 seconds. Pour in the cilantro and chicha de jora mixture around the fish and cook 3 to 4 minutes more, spooning the sauce over the fillets, until the fish is cooked through and the sauce is slightly reduced.

8. 8

   Taste and adjust salt and pepper in the beans, the fish sauce, and the criolla salsa. If the onion in the salsa still tastes too sharp, toss it again so it fully absorbs the lime and mint.

9. 9

   To serve, spoon the canary beans into shallow bowls, place a fish fillet on top with its green sauce, add the roasted sweet potato on the side, and finish with a generous mound of minted criolla salsa.