Criollo Corvina Stew with Sweet Corn, Lemon Verbena, and Golden Green Plantain Patties

Instructions

1. 1

   1. Season the corvina fillets with 1 tablespoon (15 ml) of the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Peel the green plantains and cut them into medium chunks. Boil them in water for 15 to 18 minutes, until tender but not falling apart. Drain and mash while hot with the butter, half of the fresh cheese, and a pinch of salt until you have a rustic dough.

3. 3

   3. Shape the plantain mixture into 8 small patties. Fill or top each one with a little of the remaining fresh cheese, pressing lightly so it adheres.

4. 4

   4. Heat the vegetable oil in a skillet over medium heat. Brown the patties for 3 to 4 minutes per side, until crisp and golden. Keep warm.

5. 5

   5. In a wide pot, heat the annatto oil over medium heat. Add the red onion, red bell pepper, and garlic. Cook for 5 minutes, stirring, until the onion softens.

6. 6

   6. Stir in the tomatoes, cumin, oregano, 3/4 teaspoon salt, and the remaining black pepper. Cook for 6 to 8 minutes, lightly crushing the tomatoes to create a juicy base.

7. 7

   7. Add the corn kernels and the fish stock or water. Once it reaches a gentle simmer, lower the heat and cook for 5 minutes so the corn blends into the stew base.

8. 8

   8. Add the seasoned corvina in a single layer. Cover the pot and cook over low heat for 8 to 10 minutes, until the fish is just cooked and flakes easily. The safe internal temperature for fish should reach 145°F (63°C).

9. 9

   9. Add the chopped lemon verbena, cilantro, and the remaining lime juice. Cook 1 minute more, just to perfume the stew without losing the fresh herbal aroma.

10. 10

    10. Serve each portion of corvina stew with plenty of the tomato, pepper, and corn sauce, alongside 2 golden green plantain and cheese patties per plate. If desired, garnish with a few whole lemon verbena leaves.