| Prep: 30 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 15g | 5g | 40g |
| sugars | fibre | protein | salt |
| 5g | 3g | 40g | 1.4g |
Why I Love Peruvian Corvina a lo Macho
Corvina a lo Macho is a Peruvian delight that intertwines rich Peruvian flavors with fresh seafood, creating an enchanting taste experience. From the first time I prepared it, this savory stewed fish dish has impressed guests and home diners alike.
Crafting Intricate Flavors
Every ingredient in the Corvina a lo Macho plays a crucial role in expertly crafting the layered and intricate flavor that this dish is renowned for. The flaky Sea Bass fillets and mixed shellfish couple with piquant Ají Amarillo chili peppers to create a heartwarming seafood melody. Fresh roma tomatoes, tangy lime juice, and aromatic cilantro enhance this melody with gusto. Peruvian cuisine is recognized for its judicious use of spiciness and this dish does not disappoint, offering a fair bit of heat with a bauble of vegetable oil and a smidgen of tomato paste.
One of my inspirations for exploring this dish was the celebrated Peruvian chef Gastón Acurio, known for his creative approaches to traditional Peruvian dishes. Inspired by his fusion of flavors, I incorporated ingredients dominant in my Japanese heritage to give the dish a personal spin. (source)
A Global Culinary Connection
Corvina a lo Macho shares a similar allure with a dish from my other heritage, the Japanese Nabe, also known as “hot pot”. Both are sea bounty ensembles staged in a flavorful base. Hence, fans of Nabe would likely find Corvina a lo Macho to their liking. This Peruvian gem also pairs exceptionally well with white rice, boiled potatoes, and a chilled glass of white wine, creating the perfect ensemble for a memorable gastronomic adventure.
What truly connects me to this luscious Peruvian recipe is not just its similarity with dishes I grew up with, but how it artfully paints an image of Peru’s multi-dimensional culinary landscape. It showcases my passion for fusing diverse flavors from around the globe and reinforcing it with ingredients from my Pacific Northwest upbringing.
Gourmet lovers, don your aprons and transport your tastebuds to the heart of Peru with a delicious plate of Corvina a lo Macho!
What You’ll Need
- 2 lbs of Sea Bass fillets
- 2 tbsp of Vegetable oil
- 1 cup of All-Purpose Flour
- 6 Garlic cloves (minced)
- 1 Yellow onion (chopped)
- 6 Ají Amarillo chili peppers (seeded and deveined)
- 4 Roma tomatoes (peeled, seeded, and diced)
- 1/4 cup of Tomato paste
- 2 cups of Seafood broth
- 1 cup of Dry white wine
- 1 cup of Culantro leaves (chopped)
- 1 cup of Evaporated milk
- 1 cup of Freshly chopped coriander
- 2 tbsp of Fresh lime juice
- 1 lb of Mixed shellfish
- Salt and pepper to taste
- White rice and boiled potatoes, for serving
Method
Step One
Season the sea bass fillets with salt and pepper. Dredge them in all-purpose flour and shake off the excess.
Step Two
In a large pan, heat the vegetable oil over medium heat. Add the floured fillets and cook for about 4 minutes on each side until golden brown. Remove from the pan and set them aside.
Step Three
In the same pan, add the chopped yellow onion, minced garlic, and ají amarillo chili peppers. Stir and cook for about 5 minutes until the onions become translucent.
Step Four
Add the diced roma tomatoes and tomato paste to the pan. Stir well to combine.
Step Five
Next, pour in the seafood broth and dry white wine. Stir and let it simmer for about 15 minutes.
Step Six
After simmering the mixture, add the chopped culantro leaves, evaporated milk, freshly chopped coriander and fresh lime juice. Stir and let it simmer for another 5 minutes.
Step Seven
Add the mixed shellfish to the pan and cook until they turn pink and firm.
Step Eight
Return the sea bass to the pan, immersing them in the sauce. Lower the heat and let it simmer for about 5 more minutes until the fish is heated through.
Step Nine
Transfer the fillets to a serving dish. Pour the sauce, vegetables, and shellfish over the fillets. Serve the Corvina a lo Macho with white rice and boiled potatoes. Enjoy!
