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 adds a unique depth of flavor, making it a comforting and satisfying meal. Perfect for those who love exploring global cuisines!
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Ingredients
fresh, cleaned fish (head removed and gutted)1kg
small onion1
small tomato1
yellow potatoes4
cooked peas1cup
chopped cilantro1/2cup
garlic, minced2clove
yellow chili paste (ají amarillo)1tbsp
ground black pepper1tsp- Salt, to taste
ground cumin1tsp
fish stock1 1/2L
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
How to make Fish Aguadito
Prepare the Fish Stock
- Step 1
The stock can be made using the fish head and backbone, or you can purchase concentrated fish stock.
- 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
- Step 1
Cut the fish into pieces and separate the flesh from the backbone.
- 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
- 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.
- 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
- Step 1
Cook the mixture over medium heat until the potatoes are tender.
- 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)
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
For a more authentic flavor, use fresh fish stock made from scratch.
Adjust the amount of yellow chili paste to suit your spice tolerance.
Serve with a wedge of lime for added freshness.
If yellow potatoes are unavailable, substitute with any waxy potato variety.
FAQS
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.
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.
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.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
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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