Highland Peruvian Fish Stew with Yellow Potatoes, Tender Fava Beans, and Rocoto-Huacatay Sauce

Instructions

1. 1

   Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes in the refrigerator.

2. 2

   In a wide pot or deep skillet, heat 30 ml (2 tbsp) oil over medium heat. Add the red onion and cook for 4 minutes until it begins to soften.

3. 3

   Stir in the garlic, 20 g (about 1 1/3 tbsp) ají amarillo paste, and half of the chopped rocoto. Cook for 2 minutes, stirring, so the paste cooks without burning.

4. 4

   Add the tomato wedges, yellow potatoes, tender fava beans, hot fish stock or water, and 2 g (about 1/3 tsp) salt. Mix gently, cover, and cook over medium-low heat for 15 minutes, until the potatoes are almost tender.

5. 5

   Arrange the fish fillets over the vegetables and broth. Cover again and cook over low heat for 8 to 10 minutes, until the fish is just cooked and flakes easily. If you want to check internal temperature, the fish should reach 145°F / 63°C.

6. 6

   While the fish cooks, make the sauce: place the huacatay, cilantro, remaining 10 g (about 2 tsp) ají amarillo paste, remaining rocoto, 15 ml (1 tbsp) oil, red vinegar, remaining 30 ml (2 tbsp) lime juice, and 2 g (about 1/3 tsp) salt in a blender or mortar. Blend or mash into a rustic, fragrant sauce.

7. 7

   Taste the stew and adjust with the remaining salt if needed. Turn off the heat and let it rest for 2 minutes so the flavors settle.

8. 8

   Serve one portion of fish with potatoes, fava beans, onion, and tomato, spooning some broth over the top. Finish each plate with a spoonful of rocoto-huacatay sauce on top or on the side.