Creole Peruvian Fish Stew with Sweet Corn, Yellow Chili and Cilantro Yuca

Instructions

1. 1

   1. Rinse the yuca and place it in a pot with enough water to cover. Cook over medium heat for 18 to 22 minutes, until tender but not falling apart. Drain, remove the central fiber if thick, and toss with 1 tablespoon vegetable oil, 2 tablespoons chopped cilantro, and a pinch of salt. Keep warm.

2. 2

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

3. 3

   3. In a wide saucepan or deep skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in the garlic, aji amarillo, and cumin; cook 2 minutes more, stirring so it does not stick.

4. 4

   4. Add the tomato, dried oregano, and the remaining salt. Cook for 3 minutes until the tomato starts releasing its juices. Pour in the chicha de jora and fish or vegetable stock; bring to a gentle simmer for 5 minutes to blend the flavors.

5. 5

   5. Add the corn kernels and half of the remaining chopped cilantro. Set the hake fillets over the sauce, cover, and cook over medium-low heat for 8 to 10 minutes, until the fish is tender and just flakes. If you prefer to finish it in the oven, transfer to an oven-safe dish and bake covered at 350°F / 175°C for 10 minutes.

6. 6

   6. Turn off the heat and add the remaining lime juice. Taste the broth and adjust with more salt if needed.

7. 7

   7. Serve each portion with cilantro yuca, plenty of onion, tomato, and aji amarillo sauce, sweet corn, and one hake fillet. Finish with the rest of the chopped cilantro on top.