• 8 Ratings

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

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Ingredients

Directions

  • Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.

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  • Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.

  • Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.

  • Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0