Fish Stew

By: Patricia Rivero

Fish Stew
cuisine icon Cuisine
Peruvian
cuisine icon Course
Main Course
cuisine icon Cooking Technique
Soup/Broth
cuisine icon Keywords
4 servings, aji amarillo ( peruvian yellow pepper), ají amarillo paste, ají panca paste, cilantro sprigs, cumin, drizzle oil, fish broth or water, fish fillets, garlic paste, instant pot, main course, parsley sprigs, peeled, peruvian, potatoes or 2 lb (1 kg) cassava, red onions, red wine vinegar, seafood, soup/broth, tomatoes

serving icon Servings
4 Servings
Ingredients
  • 4 fish fillets
  • 1 drizzle oil
  • Salt, pepper, cumin
  • 1 tbsp garlic paste
  • 2 tbsp ají amarillo paste
  • 2 tbsp ají panca paste
  • 2 tbsp red wine vinegar
  • 1 cup fish broth or water
  • 6 potatoes or 2 lb (1 kg) cassava, peeled
  • 2 large red onions
  • 4 tomatoes
  • 1 aji amarillo ( Peruvian yellow pepper)
  • Some parsley sprigs
  • Some cilantro sprigs
Instructions
  • Season the fish fillets with salt and pepper.
  • In the bowl of the Instant Pot put a jet of oil, put the Saute function and set the time to 7 Minutes.
  • Heat the oil and add the garlic paste, yellow chili, panca chili, salt, pepper, cumin, red vinegar and Saute well.
  • Add the fish broth, the potatoes or cassava peeled into not very small pieces, on top of these we put the fish fillets and on top the onion cut as for sweating, the tomato cut into wedges, the seedless yellow chili cut into thin strips, the parsley and coriander.
  • Place and lock the lid of the Instant Pot making sure the steam release valve is turned to “sealing”. Set the function to Soup/Broth and set the time to 3 Minutes.
  • Accompany with white rice.
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