Northern-Style Hake Stew with Coconut, Aji Amarillo and Cilantro Yuca

Name: Northern-Style Hake Stew with Coconut, Aji Amarillo and Cilantro Yuca
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz hake fillets; 1.5 lb peeled yuca; 2 cups red onion; 2 cups tomato; 4 tbsp aji amarillo, fresh or paste; 1 2/3 cups coconut milk; 1 cup fish stock or water; 1 tbsp garlic; 1 cup fresh cilantro; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 9 oz sweet potato; 3/4 cup corn kernels

An original Peruvian-inspired stew from the northern coast: hake fillets gently cooked in a fragrant sauce of aji amarillo, tomato, onion, coconut and lime, served with tender yuca tossed with cilantro and a touch of garlic.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g hake fillets (skinless, en 4 porciones)
700 g peeled yuca (cut en trozos large)
250 g red onion (en pluma fina)
300 g tomato (diced small)
60 g aji amarillo, fresh or paste (without semillas if desired menos picante)
400 ml coconut milk (without sugar)
240 ml fish stock or water (for the sauce)
18 g garlic (chopped fino, divided)
30 g fresh cilantro (chopped, divided)
30 ml lime juice (freshly squeezed)
30 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano (lightly frotado entre the dedos)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
250 g sweet potato (sliced gruesas)
120 g corn kernels (fresh or descongelado)

Nutrition facts

per serving

432 kcal

Calories

33 g

Protein

33 g

Carbs

19 g

Fat

5 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Place the yuca in a pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core if needed, and keep warm.
2
2. While the yuca cooks, season the hake fillets with 1/2 teaspoon salt, black pepper, cumin, and 1 tablespoon of the lime juice. Let them rest for 10 minutes.
3
3. In a wide pot or deep skillet, heat 1 tablespoon oil over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in half of the minced garlic and the aji amarillo; cook 2 minutes more, stirring so it does not stick.
4
4. Add the diced tomato, dried oregano, and corn kernels. Cook for 4 minutes until the tomato starts to break down. Pour in the fish stock or water and the coconut milk, mix well, and simmer over medium-low heat for 5 minutes so the sauce thickens slightly.
5
5. Add the sweet potato slices to the sauce, cover, and cook for 8 minutes, or until almost tender. Taste and adjust with some of the remaining salt if needed.
6
6. Nestle the hake fillets into the sauce and scatter 1/2 cup of the chopped cilantro on top. Cover and cook gently for 6 to 8 minutes, until the fish is cooked through and flakes easily, reaching a safe internal temperature of 145°F and 63°C.
7
7. In a small skillet, heat the remaining tablespoon of oil over medium heat. Add the rest of the garlic and cook for 30 seconds. Add the cooked yuca and sauté for 2 minutes carefully. Turn off the heat, add the remaining lime juice and the rest of the cilantro, and toss gently.
8
8. Serve the stew hot in shallow bowls with the hake, sweet potato, corn, and plenty of coconut-aji amarillo sauce. Serve the cilantro yuca on the side.
9
9. If reheating, do so over low heat until the stew is fully hot, about 165°F and 74°C, without a strong boil so the fish does not break apart too much.

Chef tips

For a deeper sauce, blend half of the cooked onion with a little of the liquid before returning it to the pot. If you have fresh aji amarillo, sauté it a few extra minutes to round out its flavor.

Substitutions

You can use sea bass or grouper instead of hake. The yuca can be replaced with boiled yellow potatoes, although the texture will be less traditional. If you do not have coconut milk, use a mixture of 3/4 cup light cream and 3/4 cup water, keeping in mind that it would add dairy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon