Peruvian Fish Stew with Coconut, Ají Amarillo and Golden Yuca

Instructions

1. 1

   Season the fish fillets with 1 tablespoon (15 ml) lime juice, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes in the refrigerator.

2. 2

   Place the yuca in a pot with cold water and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 12 to 15 minutes until tender but still firm. Drain well and let it steam dry for 2 minutes.

3. 3

   Heat 2 tablespoons (30 ml) oil in a large skillet over medium heat. Brown the cooked yuca for 8 to 10 minutes, turning it, until golden and crisp on the outside. Keep warm.

4. 4

   In a wide saucepan or deep skillet, heat the remaining 1 tablespoon (15 ml) oil over medium heat. Add the red onion, the rest of the garlic, and the ají amarillo. Cook for 4 minutes until the onion softens.

5. 5

   Add the tomato, red bell pepper, cumin, oregano, remaining salt, and remaining black pepper. Cook for 5 minutes, stirring, until the tomato breaks down slightly.

6. 6

   Stir in the coconut milk, fish stock or water, half of the cilantro, and the cooked corn. Simmer gently for 5 minutes so the flavors come together.

7. 7

   Nestle the fish fillets into the sauce in a single layer. Cover and cook over low heat for 8 to 10 minutes, or until the fish is opaque and flakes easily.

8. 8

   Add the remaining 2 tablespoons (30 ml) lime juice and gently shake the pan to combine without breaking the fish. Taste and adjust salt if needed.

9. 9

   Serve the fish stew with the golden yuca on the side. Finish with the remaining cilantro and lime slices.

10. 10

    If you want to keep the yuca extra crisp, place it for 5 minutes in an oven preheated to 220 °C / 425 °F before serving.