Creole Fish Sudado with Tender Corn, Aji Amarillo and Cilantro Yuca

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core if needed, and toss with 1 tablespoon of the lime or lemon juice and half of the chopped cilantro. Keep warm.

2. 2

   2. Season the fish fillets with the remaining salt, black pepper, and half of the cumin. Let them rest for 10 minutes while you prepare the base.

3. 3

   3. In a wide pot or deep skillet, heat the oil over medium heat. Add the garlic, aji panca paste, and the remaining cumin. Cook for 1 minute, stirring, until fragrant.

4. 4

   4. Add the red onion and cook for 5 minutes until it begins to soften. Add the aji amarillo, tomato, and dried oregano; cook 4 more minutes to create a juicy base.

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   5. Pour in the hot stock and 2 tablespoons of the lime or lemon juice. Stir gently and let it simmer over low heat for 5 minutes so the flavors meld.

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   6. Add the corn kernels and cook for 4 minutes. Then arrange the fish fillets over the sauce, making sure they are partially submerged.

7. 7

   7. Cover the pot with banana leaves or aluminum foil, then place the lid on top to trap steam. Cook over low heat for 8 to 10 minutes, until the fish is juicy and reaches a safe internal temperature of 145°F / 63°C.

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   8. Uncover, add the remaining chopped cilantro, and gently shake the pot without breaking the fish. Taste the broth and adjust with more salt or a few extra drops of lime or lemon juice if needed.

9. 9

   9. Serve each portion with a bed of cilantro yuca, topped with the fish and plenty of onion, tomato, aji amarillo, and corn, finishing with some of the sudado broth.