Corvina a La Chorillana (Peruvian Fish in Spicy Tomato Sauce)
- Ready In:
- 3 tablespoons annatto oil, divided (see note)
- 2 large onions, thinly sliced, divided
- 3 large tomatoes, peeled and chopped, divided
- 2 fresh hot chili peppers, seeded and cut into 1/8-inch strips, divided (red or green)
- 1⁄2 teaspoon finely chopped garlic, divided
- 1⁄2 teaspoon dried oregano, divided
- 1 teaspoon salt, divided (or to taste)
- 1⁄4 teaspoon fresh ground black pepper, divided
- 3 lbs sea bass (cut into 1/2-inch steaks)
- Heat 1 tablespoon annatto oil in a heavy 4-quart pot over moderate heat, tipping pot to spread oil across the bottom.
- Spread half the onion slices, tomatoes, and chili strips in the hot oil.
- Sprinkle with half the garlic, oregano, salt and pepper.
- Lay fish steaks on top of vegetable mixture.
- Cover with remaining vegetables and seasonings.
- Drizzle remaining annatto oil over top.
- Cover and simmer over low heat until fish is opaque and firm, 20-30 minutes. Do not overcook.
- NOTE: to make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.
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Wow! I'm in love with annatto now! I actually went to a spice store when I was on vacation and bought both annatto and achiote seeds (small amts of both) because I knew it was a spice used in South American cooking. Then I only needed to search for a recipe that used it...and I'm so glad I tried this one.! Yummy flavors going on here. Will do again. Thanks! Made for Culinary Quest - South Amercia - International Agents of Quest.
We enjoyed this very much! Healthy and simple technique. Made a wonderful weeknight meal. Next time I would increase garlic a tad. Nice combination of onion, tomato, and jalapeño peppers which is so pretty. Reduced recipe for 16 ounces of fish, and DH and I ate every morsel! Living here in north-woods of Wisconsin, I was unable to buy sea bass and for some odd reason the grocery did not have haddock or cod either so bought pollock which is not 1/2 inch thick. Mine did over cook which you see from pic, had on 30 minutes-- should have been maybe 25. For the annattoo seed which I could not find and according to kitchen dictionary knew we would not like turmeric so did differently, (for 16 ounces fish) I subbed in 1/4 cup vegetable oil, 2 tablespoons ground cumin, and 2 teaspoons chile powder, let set without heat, and then did strain. Served with http://www.food.com/recipe/black-beans-and-rice-386763 by starrynews. Thanks for sharing. Made for Culinary Quest 2014