Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large red onion, finely diced, and 1 red bell pepper, diced, then sauté for 7 minutes until softened.

2. 2

   Add 4 cloves of minced garlic and 2 tablespoons of aji amarillo paste to the pot, cooking for 2 minutes while stirring constantly.

3. 3

   Pour in 250 ml of fish broth, scraping the bottom of the pot to loosen any browned bits, and bring the mixture to a gentle simmer for 3 minutes.

4. 4

   Stir in 400 ml of full-fat coconut milk, bring the sauce back to a gentle simmer, and cook uncovered for 10 minutes to allow the flavors to meld.

5. 5

   Gently add 600 grams of white fish fillets into the simmering sauce, ensuring they are mostly submerged, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.

6. 6

   Remove the pot from the heat and stir in 0.5 cup of fresh chopped cilantro and 2 tablespoons of fresh lime juice, then season the sauce and fish with salt and black pepper to taste.