Entree: Peru – Amazonian Peru – Timbuche (Hearty Amazonian fish stew with root vegetables and bright herb-lime finish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm river fish (paiche, catfish, or similar), cut into 6–8 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) paste or 1 tbsp annatto seeds
- 1 medium white onion, thinly sliced
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1 cup / 180 g)
- 1–2 small ají charapita or 1 small hot chile, seeded and minced, to taste
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 1–2 inch (2.5–5 cm) pieces
- 6 cups (1.4 L) fish stock or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground achiote (if not using paste)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bunch (about 1 cup / 25 g) fresh cilantro, chopped
- 2 limes or calamansi, halved for serving

Instructions

1. Heat oil in a large heavy pot over medium heat. If using annatto seeds, toast 1 tbsp annatto seeds briefly then steep in the hot oil 2–3 minutes until oil turns orange; strain seeds out and reserve annatto oil. If using annatto paste, stir it into the oil until fragrant.
2. Season fish pieces lightly with 1/2 tsp salt and 1/4 tsp pepper. Briefly sear the fish in the annatto oil 1–2 minutes per side until lightly golden; remove and set aside.
3. In the same pot, add the sliced onion and sauté 3–4 minutes until translucent. Add garlic, chopped tomatoes, and minced chile; cook 2–3 minutes until tomatoes soften.
4. Stir in cumin and remaining achiote (if using powder), then add plantain and yuca. Pour in fish stock or water to cover, bring to a simmer, and season with remaining salt and pepper.
5. Simmer gently 20–25 minutes until yuca and plantain are tender but not falling apart.
6. Return seared fish to the pot, poach gently 6–8 minutes until cooked through. Taste and adjust seasoning.
7. Remove from heat and stir in chopped cilantro. Serve hot with lime or calamansi wedges for squeezing over each bowl.
8. Serve with extra cilantro and steamed rice if desired; timbuche is traditionally spooned with its broth and vegetables alongside the fish pieces.