Building on Peru's rich culinary heritage, this Fish Aguadito is a hearty and flavorful dish that showcases the bounty of the sea and the land. With fresh fish, yellow potatoes, rice, and peas, this recipe is a true representation of Peruvian tradition. The use of yellow chili paste and cilantro...

Fish Aguadito recipe
Prep Time
20min
Cook Time
40min
Total Time
1hr

Ingredients

6 Servings
(1 serving = 1 bowl)
  • fresh, cleaned fish (head removed and gutted)
    fresh, cleaned fish (head removed and gutted)
    1kg
  • small onion
    small onion
    1
  • small tomato
    small tomato
    1
  • yellow potatoes
    yellow potatoes
    4
  • cooked peas
    cooked peas
    1cup
  • chopped cilantro
    chopped cilantro
    1/2cup
  • garlic, minced
    garlic, minced
    2clove
  • yellow chili paste (ají amarillo)
    yellow chili paste (ají amarillo)
    1tbsp
  • ground black pepper
    ground black pepper
    1tsp
  • Salt, to taste
    Salt, to taste
  • ground cumin
    ground cumin
    1tsp
  • fish stock
    fish stock
    1 1/2L

How to make Fish Aguadito

Prepare the Fish Stock

  1. Step 1

    The stock can be made using the fish head and backbone, or you can purchase concentrated fish stock.

  2. Step 2

    To make homemade fish stock, boil the fish head and backbone in 1 liter of water with half an onion and one clove of garlic. Let it simmer for about 30 minutes, then remove from heat, strain, and set aside.

Prepare the Fish

  1. Step 1

    Cut the fish into pieces and separate the flesh from the backbone.

  2. Step 2

    Season the fish pieces with a bit of salt, coat each piece in breadcrumbs, and fry in hot oil until golden brown. Set aside.

Cook the Base

  1. Step 1

    In a large pot, heat a bit of oil and sauté the chopped onion and garlic. Add the chopped tomato and cook for about 5 minutes.

  2. Step 2

    Add the peeled and quartered yellow potatoes, and season with yellow chili paste, black pepper, cumin, and chopped cilantro. Finally, pour in the fish stock.

Simmer

  1. Step 1

    Cook the mixture over medium heat until the potatoes are tender.

  2. Step 2

    Add the fried fish pieces, cooked peas, and cooked white rice. Let it simmer for an additional 5 minutes, then remove from heat.

Nutrition (per serving)

Calories

205.7kcal (10.28%)

Protein

24.2g (48.34%)

Carbs

9.3g (3.39%)

Sugars

1.3g (2.66%)

Healthy Fat

3.8g

Unhealthy Fat

1.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a more authentic flavor, use fresh fish stock made from scratch.

  2. Adjust the amount of yellow chili paste to suit your spice tolerance.

  3. Serve with a wedge of lime for added freshness.

  4. If yellow potatoes are unavailable, substitute with any waxy potato variety.

FAQS

  1. Can I use frozen fish for this recipe?

    Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before cooking.

  2. What can I use instead of yellow chili paste?

    You can substitute yellow chili paste with a mild chili paste or a small amount of turmeric for color.

  3. Can I make this dish vegetarian?

    Yes, you can replace the fish with a mix of hearty vegetables like zucchini, mushrooms, and carrots, and use vegetable stock instead of fish stock.

  4. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

  5. What type of rice works best for this recipe?

    Long-grain white rice or jasmine rice works best for this dish, as they hold their texture well in soups.

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