Criollo Fish Sudado with Baby Lima Beans and Yellow Chili Lime Broth

Instructions

1. 1

   1. Season the fish fillets with 2 tablespoons (30 ml) of the lime juice, half of the salt, and the black pepper. Let them rest for 10 minutes while you prepare the base.

2. 2

   2. In a wide pot or deep skillet, heat the oil over medium heat. Add the garlic, ají amarillo, cumin, and oregano, and cook for 1 to 2 minutes until fragrant but not overly browned.

3. 3

   3. Add the red onion and cook for 6 minutes, stirring from time to time, until softened but still slightly textured. Add the tomato and cook 4 minutes more.

4. 4

   4. Pour in the white wine and let it simmer gently for 2 minutes so the alcohol cooks off. Then add the hot stock, remaining salt, and cooked lima beans. Cook over medium heat for 8 minutes so the broth develops flavor.

5. 5

   5. Add the yellow potato slices, nestling them into the liquid, and cook covered for 10 to 12 minutes, until almost tender. If you want to hold the dish warm in the oven, use a low temperature of 200°F / 95°C.

6. 6

   6. Place the fish fillets over the mixture, scatter the botija olives on top, and cover the pot. Cook over low heat for 6 to 8 minutes, until the fish is just cooked through and flakes easily with a fork.

7. 7

   7. Turn off the heat and add the remaining lime juice and chopped cilantro. Gently shake the pot to combine without breaking the fish.

8. 8

   8. Serve immediately in shallow bowls, placing potatoes, lima beans, broth, vegetables, and one fish fillet in each portion.