Creole Trout Sudado with Yellow Potato, Fennel and Ají Mirasol

Instructions

1. 1

   1. Season the trout fillets with 3 g (1/2 tsp) salt, black pepper, and 1 tablespoon of the lime juice. Chill and let rest for 10 minutes.

2. 2

   2. Place the yellow potato slices in a pot with cold water and a pinch of salt. Bring to a boil and cook for 8 minutes until just barely tender. Drain and set aside.

3. 3

   3. In a wide pot or deep skillet, heat the vegetable oil over medium heat. Add the red onion, garlic, dried oregano, and ground cumin. Cook for 4 to 5 minutes until the onion softens.

4. 4

   4. Stir in the ají mirasol paste and cook for 2 minutes, stirring so the base develops color and aroma without burning.

5. 5

   5. Add the tomato, fennel, fish stock, white wine, and remaining lime juice. Add the rest of the salt and cook over medium heat for 5 minutes to meld the flavors.

6. 6

   6. Arrange the par-cooked yellow potatoes on the bottom of the pot and place the trout fillets on top. Cover partially and cook over low heat for 10 to 12 minutes, until the trout is cooked through and reaches a safe internal temperature of 145°F / 63°C.

7. 7

   7. Uncover, add the chopped fresh cilantro, and spoon the cooking juices over the fillets. Cook 1 minute more to finish the sudado.

8. 8

   8. Serve immediately with the yellow potatoes, fennel, tomato, and plenty of the creole broth over the top.