Ingredients for Corvina A La Chorillana Peruvian Fish In Spicy Tomato Sauce
- 2 tablespoons annatto oil
- Onions
- 1 lb ripe tomatoes, roughly chopped (or 1 1/2 (28 ounce) cans, drained and chopped)
- Hot Chili Peppers
- 4 cloves garlic, minced
- Dried Oregano
- 1 teaspoon salt (or to taste)
- Fresh Ground Black Pepper
- Sea Bass
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How to Make Corvina A La Chorillana Peruvian Fish In Spicy Tomato Sauce
- Heat 2 tablespoons of annatto oil in a heavy 4-quart pot over medium heat.
- Add half of the sliced onions, chopped tomatoes, and chili strips to the hot oil. Sauté for 5 minutes, until slightly softened.
- Stir in half of the minced garlic, oregano, salt, and pepper.
- Arrange the fish steaks on top of the vegetable mixture.
- Cover the fish with the remaining onions, tomatoes, garlic, oregano, salt, and pepper.
- Drizzle the remaining 2 tablespoons of annatto oil over the top.
- Cover the pot and simmer over low heat for 20-30 minutes, or until the fish is opaque and flakes easily with a fork. Do not overcook.
- Gently stir in 1/4 cup of annatto seeds.
- Stir for 30 seconds to combine.
- Reduce heat to low, cover, and simmer for an additional 10 minutes to allow the flavors to meld.
- Remove from heat and let cool slightly. (Optional: Strain the sauce for a smoother consistency.)
- Serve hot with rice or your favorite side dish. Leftovers can be stored in an airtight container in the refrigerator for several days.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
21g
Fat
6g
Carbs
3g
