Peruvian Aji Amarillo White Fish Stew
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds cod fillets, cut into 2-inch pieces
- 3 tablespoons aji amarillo paste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 4 cups fish broth
- 1 cup corn kernels
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and aji amarillo paste. Cook for 1 minute until the paste smells fragrant.
- Add the potatoes and fish broth. Bring the mixture to a simmer and cook until the potatoes are almost tender, about 10 minutes.
- Add the cod pieces and corn kernels. Simmer gently until the fish flakes easily, about 6 to 8 minutes.
- Remove the pot from the heat. Stir in the cilantro and lime juice. Taste and add salt and pepper as needed.
Notes
Use fresh or frozen cod for the best texture. If the aji amarillo paste is very spicy, start with 2 tablespoons and add more after tasting. Leftovers reheat well on the stove with a splash of broth to loosen the consistency. Serve the stew over steamed rice to soak up the broth.
Course: Soup
Cuisine: Peruvian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Peruvian
Equipment: Large Pot, Knife, Cutting Board