Northern-Style Corvina Stew with Yuca, Roasted Tomato and Botija Olives

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes cut side up on a tray, add a pinch of salt, some black pepper, and 1 teaspoon of the vegetable oil. Roast for 15 to 18 minutes, until lightly browned and juicy. Set aside.

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   2. While the tomatoes roast, cook the yuca in a pot of water with a pinch of salt for 18 to 22 minutes, until tender but not falling apart. Drain, remove the woody center core if very thick, and keep warm.

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   3. Season the corvina fillets with half of the salt, a little black pepper, and 1 tablespoon of the lime juice. Let them rest for 10 minutes while you prepare the sauce.

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   4. In a wide skillet or shallow pot, heat the remaining vegetable oil over medium heat. Sauté the red onion for 4 minutes. Add the garlic, ají amarillo paste, and ají panca paste, and cook 2 minutes more, stirring so the pastes fry gently without burning.

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   5. Pour in the white wine and let it boil for 2 minutes so the alcohol evaporates. Add the fish stock, dried oregano, and the rest of the salt. Mix well.

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   6. Add the roasted tomatoes to the pan, lightly crushing them with a spoon so they release their juices. Add the botija olives and half of the fresh cilantro. Cook everything for 5 minutes over medium-low heat to build a flavorful broth.

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   7. Nestle the corvina fillets into the sauce in a single layer. Cover and cook gently for 6 to 8 minutes, until the fish is just cooked and flakes easily. Do not boil hard, so the corvina stays juicy.

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   8. Add the cooked yuca around the fish so it absorbs some of the broth. Cook 2 minutes more. Turn off the heat and finish with the remaining lime juice and the rest of the fresh cilantro.

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   9. Serve immediately, giving each portion corvina with yuca, plenty of broth, onion, roasted tomatoes, and botija olives on top.