Entree: Peru – Amazonian Peru – Cazuela de Paiche (Hearty Amazonian fish stew made with paiche, root vegetables, and regional peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (680 g) paiche fillets, skinless and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large tomato, chopped (about 1 1/4 cups / 200 g)
- 1 tbsp (15 g) aji amarillo paste or 1-2 fresh aji amarillo peppers, seeded and mashed
- 3 cups (720 ml) fish or light chicken stock
- 8 oz (225 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) chunks
- 1 ripe plantain, peeled and sliced into 1/2-inch (1.3 cm) rounds
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1/4 cup (15 g) chopped cilantro
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Stir in the achiote paste until it melts and colors the oil, about 1 minute.
2. Add the chopped onion and sauté until translucent, 4–5 minutes. Stir in the garlic and tomato and cook until the tomato softens, 3–4 minutes.
3. Mix in the aji amarillo paste, then pour in the stock. Add the yuca and plantain, bring to a simmer, and cook until the yuca is nearly tender, about 15–20 minutes.
4. Gently add the paiche pieces to the simmering broth and cook until just opaque and cooked through, 6–8 minutes depending on thickness.
5. Stir in the coconut milk and heat through for 2–3 minutes. Taste and season with salt and pepper.
6. Remove from heat, stir in lime juice and chopped cilantro. Serve hot with steamed rice or boiled yuca.