Criollo Corvina Stew with Roasted Corn and Mint Sauce

Instructions

1. 1

   Season the corvina fillets with 4 g of salt, black pepper, half of the garlic, and 1 tablespoon of lime juice. Let rest for 10 minutes in the refrigerator.

2. 2

   Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of oil and roast the corn for 5 to 7 minutes, stirring, until lightly charred in spots. Set aside.

3. 3

   For the mint sauce, blend or crush 12 g of mint leaves with the cilantro, 2 tablespoons of lime juice, the water, 1 tablespoon of oil, and a pinch of salt until you get a light green sauce. Set aside.

4. 4

   In a wide pot or deep skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the red onion and cook for 4 minutes until it starts to soften. Stir in the remaining garlic, cumin, oregano, ají amarillo paste, and ají panca paste; cook for 2 minutes, stirring, until fragrant.

5. 5

   Add the tomato and 2 g of salt. Cook for 4 to 5 minutes until the tomato releases its juices. Pour in the hot fish stock and mix well.

6. 6

   Arrange the yellow potato slices in the pot as a base. Place the corvina fillets on top and scatter the botija olives, roasted corn, and remaining mint leaves over them. Cover and cook over medium-low heat for 8 to 10 minutes, until the fish is just cooked and flakes easily.

7. 7

   If you want to keep it warm without overcooking, place the covered pot in a preheated oven at 200 °F / 95 °C for up to 5 minutes.

8. 8

   Serve each portion with yellow potato, some of the stew broth, roasted corn, and one corvina fillet. Finish with the mint sauce spooned over the top or on the side.