Peruvian Tumbo Trout Stew with Yellow Potatoes and Andean Basil

Instructions

1. 1

   1. Season the trout fillets with 1/2 teaspoon of the salt, the black pepper, and 1 tablespoon of key lime juice. Chill and let rest for 10 minutes while you prepare the remaining ingredients.

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 to 10 minutes until just tender. Drain carefully 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, ground cumin, and dried oregano. Sauté for 4 minutes until the onion starts to turn translucent.

4. 4

   4. Add the fresh ají amarillo strips and cook for 2 more minutes. Add the tomato wedges and stir gently for 1 minute so they keep some of their shape.

5. 5

   5. Pour in the white wine and let it boil for 1 minute so the alcohol evaporates. Add the tumbo juice and vegetable broth, then adjust with the remaining salt.

6. 6

   6. Arrange the parboiled yellow potato slices in the pot and cook over medium-low heat for 5 minutes so they absorb the flavor of the broth.

7. 7

   7. Place the trout fillets over the vegetable and potato base. Cover the pot and cook gently for 8 to 10 minutes, until the trout is cooked through and flakes easily. The internal temperature of the fish should reach 145°F / 63°C.

8. 8

   8. Add the cooked corn kernels, Andean basil, and fresh cilantro. Cook 1 more minute just to perfume the stew, without over-boiling.

9. 9

   9. Turn off the heat and finish with the remaining tablespoon of key lime juice. Let rest for 2 minutes before serving.

10. 10

    10. Serve the stew very hot in deep plates, making sure to distribute broth, trout, yellow potatoes, corn, and vegetables evenly in each portion.