Creamy Corvina Stew with Huacatay Lima Beans and Roasted Corn

Name: Creamy Corvina Stew with Huacatay Lima Beans and Roasted Corn
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb corvina fillet; 3 cups cooked lima beans; 1 1/2 cups corn kernels; 1 1/2 cups red onion; 2 cups tomato; 1 tbsp garlic; 3 tbsp ají amarillo paste; 1/2 cup fresh huacatay; 2 cups fish stock; 2/3 cup evaporated milk; 2 tbsp lime juice; 1/3 cup white wine; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro

An original Peruvian-inspired dish featuring corvina gently steamed in an aromatic broth of ají amarillo, tomato, and lime, served over creamy lima beans scented with huacatay and finished with roasted corn for texture and natural sweetness.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g corvina fillet (en 4 porciones)
500 g cooked lima beans (escurridos)
220 g corn kernels (if possible choclo peruano)
200 g red onion (en pluma fina)
300 g tomato (in wedges delgados)
15 g garlic (chopped)
45 g ají amarillo paste (ajustar to taste)
20 g fresh huacatay (leaves lightly compactadas)
500 ml fish stock (low sodium)
160 ml evaporated milk (for the pallares)
30 ml lime juice (freshly squeezed)
80 ml white wine (optional pero recomendado)
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (freshly ground)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

435 kcal

Calories

37 g

Protein

25 g

Carbs

19 g

Fat

6 g

Fiber

19 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 corvina with 4 g (about 3/4 tsp) salt, black pepper, and 1 tbsp lime juice. Let it rest in the refrigerator for 10 minutes.
2
2. Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp vegetable oil and roast the corn kernels for 6 to 8 minutes, stirring occasionally, until lightly charred. Set aside.
3
3. Blend the huacatay with 1/4 cup of the fish stock until you have a loose green mixture. Set aside.
4
4. In a medium pot, heat 1 tbsp oil over medium heat. Add half of the garlic and cook for 30 seconds. Stir in the cooked lima beans and 1 cup fish stock. Cook for 5 minutes.
5
5. Add the evaporated milk and the huacatay mixture to the lima beans. Cook over low heat for 6 to 8 minutes, stirring gently and lightly mashing some of the beans to create a creamy texture. Adjust with 1/4 tsp salt and keep warm.
6
6. In a wide lidded skillet or shallow pot, heat the remaining oil over medium heat. Add the red onion and cook for 3 minutes until it begins to soften. Add the remaining garlic, ají amarillo paste, cumin, and oregano; cook for 1 minute until fragrant.
7
7. Add the tomato and cook for 2 minutes. Pour in the white wine and let it reduce for 2 minutes. Add the remaining fish stock and the rest of the lime juice, stir, and bring to a gentle simmer.
8
8. Place the corvina fillets over the sauce, cover, and cook over medium-low heat for 8 to 10 minutes, until the fish is just cooked through and flakes easily. If checking internal temperature, it should reach 145°F / 63°C at the thickest part.
9
9. Meanwhile, if you want to warm the plates, place them in an oven at 200°F / 95°C for 5 minutes.
10
10. To serve, spoon a bed of creamy lima beans onto each plate, place a piece of corvina on top with the onion, tomato, and ají amarillo sauce, and finish with the roasted corn and chopped fresh cilantro.
11
11. Serve immediately to enjoy the contrast of the fragrant broth, creamy beans, and toasted corn.

Chef tips

If the broth reduces too much before the corvina is ready, add a small splash of hot stock. Do not boil the fish aggressively so it stays juicy. Add the huacatay near the end of cooking the beans to preserve its fresh aroma.

Substitutions

You can replace corvina with grouper, sea bass, or reineta. If huacatay is unavailable, use a mix of cilantro and a little mint, though the flavor profile will change. White wine can be replaced with more fish stock.

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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