Northern-Style Peruvian Hake Stew with Yuca, Yellow Chili, and Cilantro Corn

Instructions

1. 1

   1. Wash the yuca and place it in a pot with enough water to cover it. Cook over medium heat until tender, 20 to 25 minutes. If using a pressure cooker, cook at high pressure for about 10 minutes. Drain, remove the fibrous core if needed, and keep warm.

2. 2

   2. While the yuca cooks, season the hake fillets with 4 g (3/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes.

3. 3

   3. In a wide pot or deep skillet with a lid, heat the oil over medium heat. Add the red onion and cook for 4 minutes until slightly softened. Stir in the garlic and ají amarillo paste, and cook 2 minutes more, stirring so the paste fries gently without burning.

4. 4

   4. Add the tomato wedges, the remaining salt, the chicha de jora, and the hot fish stock or water. Stir gently and bring to a gentle simmer. Add the corn rounds, cover, and cook for 8 minutes over medium-low heat so the corn starts to soften.

5. 5

   5. Stir in half of the chopped cilantro and the remaining lime juice. Arrange the hake fillets over the sauce without overcrowding. Cover the pot with banana leaves or parchment, then place the lid on top. Cook over low heat for 8 to 10 minutes, until the fish is just cooked through and flakes easily.

6. 6

   6. Uncover carefully, taste the broth, and adjust salt if needed. Add the cooked yuca to one side of the pot so it absorbs some of the juices for 2 minutes without falling apart.

7. 7

   7. Serve each portion with a hake fillet, yuca, corn rounds, and plenty of broth with onion, tomato, and ají amarillo. Finish with the remaining cilantro on top. If you want to keep it warm before serving, do so over very low heat or in a preheated oven at 200°F / 95°C for no more than 10 minutes.