This classic Peruvian fish stew recipe is provided by editorial assistant Camila de Onis. The recipe serves 6 and requires 2 tablespoons of olive oil, 2 medium red onions chopped, 4 cloves of garlic chopped, 1 tablespoon of prepared aji amarillo paste, 1 cup of white wine, 1 1/2 cups of fish stock, 1 1/2 cups of chopped fresh tomatoes, 6 (6-ounce) Pacific halibut fillets or other firm white fish, 1 pound of peeled and deveined shrimp, coarse salt and freshly ground black pepper, 1 cup of thawed frozen peas, and 1 cup of torn fresh cilantro for serving.
To prepare, heat olive oil in a large high-sided pot over medium heat. Add onions and cook, stirring, until slightly crisp. Add garlic and continue to cook until golden, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until slightly reduced, about 2 minutes. Add fish stock and 1/2 cup of tomatoes; stir to combine. Reduce heat to low and simmer until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to the pot, gently pushing down but not covering with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue to cook until fish is opaque and shrimp are cooked through, about 3 minutes.
Add remaining tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large platter and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
27.04.2023 @ 08:57
This classic Peruvian fish stew recipe is provided by editorial assistant Camila de Onis. The recipe serves 6 and requires 2 tablespoons of olive oil, 2 medium red onions chopped, 4 cloves of garlic chopped, 1 tablespoon of prepared aji amarillo paste, 1 cup of white wine, 1 1/2 cups of fish stock, 1 1/2 cups of chopped fresh tomatoes, 6 (6-ounce) Pacific halibut fillets or other firm white fish, 1 pound of peeled and deveined shrimp, coarse salt and freshly ground black pepper, 1 cup of thawed frozen peas, and 1 cup of torn fresh cilantro for serving.
To prepare, heat olive oil in a large high-sided pot over medium heat. Add onions and cook, stirring, until slightly crisp. Add garlic and continue to cook until golden, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until slightly reduced, about 2 minutes. Add fish stock and 1/2 cup of tomatoes; stir to combine. Reduce heat to low and simmer until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to the pot, gently pushing down but not covering with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue to cook until fish is opaque and shrimp are cooked through, about 3 minutes.
Add remaining tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large platter and spoon sauce over fish. Sprinkle with cilantro and serve immediately.