Criollo Corvina Stew with Roasted Tomato, Corn, and Lime Yuca

Name: Criollo Corvina Stew with Roasted Tomato, Corn, and Lime Yuca
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: peruana
Ingredients: 1.5 lb corvina fillets; 1.1 lb Roma tomatoes; 9 oz red onion; 4 oz fresh ají amarillo peppers; 3 cloves garlic cloves; 1 cup fresh cilantro; 2 cups fish stock; 1/2 cup chicha de jora; 14 oz yellow potatoes; 1.1 lb yuca; 10.5 oz Peruvian corn kernels or rounds; 4 tbsp limes; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 1 piece banana leaves or aluminum foil

An original Peruvian coastal-style sudado made with corvina gently cooked in a short broth of roasted tomato, ají amarillo, red onion, and cilantro, served with corn and lime-finished yuca. It keeps the homemade spirit of Peru’s coast with a fresh, modern presentation.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g corvina fillets (en 4 porciones, without espinas)
500 g Roma tomatoes (cut por the mitad)
250 g red onion (en pluma gruesa)
120 g fresh ají amarillo peppers (without venas ni semillas, in strips)
15 g garlic cloves (chopped finely)
30 g fresh cilantro (chopped, stalks and leaves separados)
500 ml fish stock (ligero)
120 ml chicha de jora (for profundidad and acidez suave)
400 g yellow potatoes (peladas and sliced gruesas)
500 g yuca (pelada and en trozos)
300 g Peruvian corn kernels or rounds (precocido si es necesario)
60 ml limes (juice fresh)
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
1 g ground cumin (optional)
1 unit banana leaves or aluminum foil (optional, for cubrir the olla)

Nutrition facts

per serving

412 kcal

Calories

34 g

Protein

33 g

Carbs

15 g

Fat

5 g

Fiber

28 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

FishSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes on a tray with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Roast for 18 minutes, until browned on the edges and juicy.
2
2. While the tomatoes roast, cook the yuca in a pot of salted water for 20 to 25 minutes, until tender. Drain, remove the fibrous core if needed, and toss with 2 tablespoons lime juice and 1 tablespoon chopped cilantro. Keep warm.
3
3. In another pot, cook the yellow potatoes in salted water for 10 to 12 minutes, until just tender but not falling apart. Remove carefully and set aside. If the corn needs cooking, boil it for 6 to 8 minutes and reserve.
4
4. Blend the roasted tomatoes with 1/2 cup of the fish stock until you get a rustic sauce. Set aside.
5
5. Season the corvina fillets with the remaining salt, black pepper, ground cumin, and 2 tablespoons lime juice. Let them rest for 10 minutes.
6
6. Heat the remaining 2 tablespoons vegetable oil in a wide pot over medium heat. Sauté the red onion for 4 minutes. Add the garlic, ají amarillo strips, and cilantro stems, and cook 3 minutes more until fragrant.
7
7. Add the chicha de jora and let it boil for 2 minutes so the alcohol cooks off. Add the roasted tomato sauce and the rest of the fish stock. Cook for 5 minutes over medium heat to combine the flavors.
8
8. Arrange the yellow potato slices and corn in the pot. Place the corvina fillets on top. Cover partially with banana leaves or aluminum foil, or use the pot lid, and cook over low heat for 8 to 10 minutes, until the fish is cooked through and flakes gently.
9
9. Uncover, add the remaining chopped cilantro and 2 more tablespoons lime juice. Taste and adjust with salt and black pepper if needed.
10
10. Serve each portion with broth, one corvina fillet, yellow potato, corn, and a portion of lime yuca. Finish with a little more fresh cilantro on top.
11
11. If you want to keep the dish warm before serving, place it in a low oven at 95 °C / 200 °F for up to 10 minutes, without overcooking the corvina.

Chef tips

For a deeper sudado flavor, let the broth rest covered for 5 minutes before serving. If your corvina is very fresh, cook it only until it changes color and flakes to keep it juicy.

Substitutions

You can replace corvina with grouper, sea bass, or reineta. If you do not have chicha de jora, use a mix of 90 ml fish stock and 30 ml extra lime juice. Yuca can be replaced with boiled sweet potato, though the profile will be sweeter.

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
View on Amazon
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
View on Amazon
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
View on Amazon