FISH A LA CHORRILLANA (serves 4)
Base
Nivel
INTERMEDIATE
Tiempo aprox
30 min
Calorías
325
Video
INGREDIENTS
- 4 fish fillets (approx. 1.3 lbs.)
- 1 tbsp. vegetable oil
- ¼ cup white wine
- 1 onion, cut in wedges
- 1 pimiento cortado en Juliana
- ½ cup cooked peas
- 1 tomato, cut in wedges (without skin or seeds)
- ½ tz de culantro o cilantro finamente picado (aprox. 25 g)
- 2 tbsp. white vinegar
- 1 cup fish broth or water
- 1 tbsp. chuño diluted in 2 tbsp. water
- 1 bay leaf
- 1 tsp. dried oregano
- Salt to taste
- Pepper to taste
- 1 packet (1.79 oz) Q’ocina en Casa Red Sofrito Culinary Base
PREPARATION
In a pan with hot oil, sear fillets seasoned with salt and pepper. Remove fillets and reserve.
In the same pan, add onion and brown for 1 min. Then add bell peppers, tomatoes, oregano, bay leaf, and white wine. Cook for 2 mins.
Add fish broth or water, contents of one packet of Q'ocina en Casa Red Sofrito Culinary Base y el chuño diluido. Remover y dejar hervir hasta que se forme una salsa. Retirar del fuego.
Finally, add vinegar, cooked peas, and half of the finely chopped cilantro. Cover to finalize preparation with residual heat.
Serve fish fillet bathed in sauce and decorate with the rest of the finely chopped cilantro.
TIP:
If desired, garnish with rice or parboiled potato.
Nota: 1 tz = 250 ml
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