Creamy Peruvian Hake Stew with Lima Beans, Yellow Chili, and Basil

Instructions

1. 1

   1. Season the hake fillets with 1/2 teaspoon salt, black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. Heat a medium pot over medium heat and add 1 tablespoon oil. Add half of the garlic and cook for 30 seconds. Stir in the cooked lima beans, cumin, 1/4 teaspoon salt, and 120 ml (1/2 cup) stock. Cook for 8 minutes, lightly mashing a small portion of the beans so the base becomes creamier.

3. 3

   3. Add half of the chopped basil and 2 tablespoons of the red onion to the lima beans. Cook 2 minutes more, adjust salt, and keep warm over very low heat.

4. 4

   4. In a wide skillet or shallow pot, heat the remaining tablespoon of oil over medium heat. Add the rest of the red onion and cook for 4 minutes until softened. Add the remaining garlic, yellow chili paste, and dried oregano; cook for 2 minutes, stirring so the paste sautés properly.

5. 5

   5. Add the tomato and cook for 4 minutes until it releases its juices. Pour in the white wine and let it reduce for 2 minutes. Add the remaining 240 ml (1 cup) stock and bring to a gentle simmer.

6. 6

   6. Lower the heat and stir in the evaporated milk, mixing gently to combine. Taste the sauce and adjust with the remaining salt if needed.

7. 7

   7. Place the hake fillets over the sauce, cover, and cook over low heat for 6 to 8 minutes, until the fish is just cooked and flakes easily. The safe internal temperature of the fish should reach 145°F and 63°C.

8. 8

   8. Add the remaining lime juice, half of the chopped cilantro, and a few whole basil leaves. Gently shake the pan without breaking the fish too much.

9. 9

   9. To serve, spoon a bed of warm lima beans onto each plate and top with a hake fillet and plenty of the creamy stew sauce. Finish with the remaining fresh cilantro and extra basil leaves.