Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large thinly sliced red onion and cook for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 1/2 small finely diced limo pepper, and 2 tablespoons of aji amarillo paste, cooking for 2 minutes until fragrant.

4. 4

   Add 2 diced ripe tomatoes and 2 medium peeled and quartered yellow potatoes, along with 2 crushed and bruised fresh lemongrass stalks, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then pour in 2 cups of fish broth and 1/4 cup of dry white wine.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the potatoes to soften and the flavors to meld.

6. 6

   Carefully place 4 (6 ounce each) white fish fillets into the simmering broth, cover the pot, and continue to simmer for 8 to 10 minutes, or until the fish is flaky and cooked through.

7. 7

   Remove the pot from the heat and stir in 1/4 cup of fresh chopped cilantro and the juice of 1 lime.