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Corvina a La Chorillana (Peruvian Fish in Spicy Tomato Sauce)
For a healthy dish with a flavorful kick, try Corvina a La Chorillana. Corvina is similar in flavor to sea bass, and this Peruvian inspired dish with leave your family and friends muy contentos.
Course Entree
Cuisine Corvina
Prep Time 10
Cook Time 30
Servings
servings
Ingredients
Course Entree
Cuisine Corvina
Prep Time 10
Cook Time 30
Servings
servings
Ingredients
Instructions
  1. 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 the heat to low, cover and let simmer for 10 minutes. Remove from heat, cool, and strain. This annatto oil will keep for several months if it is tightly covered and refrigerated, however, it will lose flavor with age.
  2. Heat 1 tablespoon of annatto oil in a heavy, 4-quart pot over moderate heat. Tip the pot to spread the oil across the entire surface.
  3. Spread half of the onion slices, tomatoes, and chili strips in the hot oil.
  4. Sprinkle half the garlic, oregano, salt, and pepper over the sauteing ingredients.
  5. Lay corvina fish steaks on top of the vegetable mixture.
  6. Cover the fish with the remaining vegetables and seasoning, and drizzle the remaining annatto oil over the top.
  7. Reduce heat to low, cover the pan and allow ingredients to simmer for 20-30 minutes or until fish is opaque. Be careful not to overcook.
Recipe Notes

http://www.food.com/recipe/corvina-a-la-chorillana-peruvian-fish-in-spicy-tomato-sauce-454713

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