Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching broth by combining 4 cups of vegetable broth, 2 tablespoons of white miso paste, 0.5 of a finely diced white onion, and 2 minced garlic cloves in a medium pot.

2. 2

   Bring the broth mixture to a gentle simmer over medium heat, ensuring the miso is fully dissolved.

3. 3

   Season 12 ounces of white fish fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

4. 4

   Carefully add the seasoned fish fillets to the simmering broth, then reduce the heat to low and poach for 8 to 10 minutes, or until the fish is opaque and flakes easily.

5. 5

   While the fish poaches, prepare the Ají Amarillo puree: boil 2 large Yukon Gold potatoes (peeled and cut into 1-inch cubes) in salted water until very tender, which takes approximately 15 minutes, then drain thoroughly.

6. 6

   In a small saucepan, gently heat 0.5 cup of milk with 1 tablespoon of olive oil, 1 tablespoon of Ají Amarillo paste, and 0.25 teaspoon of salt, then mash the cooked potatoes thoroughly with this warm mixture until smooth and creamy.

7. 7

   Carefully remove the poached fish from the broth using a slotted spoon and arrange it on serving plates.

8. 8

   Spoon 0.25 cup of the reserved poaching broth over each fish fillet and garnish generously with 2 tablespoons of freshly chopped cilantro, serving immediately with a generous side of the Ají Amarillo potato puree.