Fish Stewed in Tomatoes and Chilies Huanchaco Style
Immerse yourself in the bold, coastal flavors of Peru with this Fish Stewed in Tomatoes and Chilies Huanchaco Style. Featuring tender white fish fillets gently simmered in a vibrant broth of tomatoes, aji amarillo paste, and garlic, this dish perfectly balances tangy, smoky, and savory notes. Inspired by the seaside cuisine of Huanchaco, Peru, this stew highlights fresh ingredients like red bell peppers, cilantro, and lime juice for a burst of brightness in every bite. Ready in just 40 minutes, it’s an ideal choice for a quick yet impressive weeknight dinner or an elegant weekend meal. Serve it over fluffy white rice to soak up the rich, aromatic broth, and bring authentic South American flavors straight to your table. Keywords: Peruvian fish stew, Huanchaco-style recipe, aji amarillo fish, tomato and chili fish stew, easy seafood recipes.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., cod, sea bass, or halibut)
- 2 tablespoons lime juice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 4 large roma tomatoes, chopped
- 2 tablespoons aji amarillo paste (or substitute with 1 teaspoon chili powder for a milder flavor)
- 2 cups fish or seafood stock
- 1 large red bell pepper, julienned
- 2 tablespoons cilantro, chopped
- 4 cups white rice, cooked (optional, for serving)
Instructions
Rinse the fish fillets and pat them dry with paper towels. Rub them with lime juice, 1 teaspoon of sea salt, and black pepper. Set aside to marinate while you prepare the other ingredients.
Heat the olive oil in a large, heavy-bottomed pot or skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic and continue to cook for 1 minute, stirring frequently to avoid burning.
Stir in the chopped tomatoes and cook for 3-4 minutes until they start to break down.
Mix in the aji amarillo paste and cook for another 2 minutes to release the flavors.
Pour in the fish or seafood stock and bring the mixture to a gentle simmer.
Add the red bell pepper and let the stew simmer for 5 minutes.
Gently lay the fish fillets into the simmering tomato and chili broth. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the broth and adjust the seasoning with additional salt if needed.
Sprinkle the chopped cilantro over the stew just before serving.
Serve hot over a bed of white rice, if desired, and enjoy your Huanchaco-style fish stew!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.1 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4350 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
