Fish Stewed In Tomatoes And Chilies Huanchaco Style

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After preparing a similar dish from this site, i searched and found this fish stew published in saveur. This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern peru.

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Steps

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Put the grouper , lime juice , cilantro , salt , and pepper into a large bowl.

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Toss gently to combine.

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Let grouper marinate at room temperature while you continue with the rest of the preparation.

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Pure the chopped chiles and 1 / 3 cup water in a blender until smooth.

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Set the chile pure aside.

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Heat oil in a large skillet over medium-high heat.

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Add garlic and cook until fragrant , 30 seconds.

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Carefully add reserved chile pure and cook for 2 minutes.

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Add onions and cook , stirring constantly , until softened , about 5 minutes.

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Gently lay grouper filets in skillet , along with marinade and 1 cup hot water , and stir liquid gently to combine.

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Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano.

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Reduce heat to medium-low and simmer , covered , until grouper filets are cooked through , about 15 minutes.

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Season with salt and pepper to taste.

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Divide grouper filets between 6 shallow bowls , along with the liquid.

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Ingredients

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grouper fillets, lime juice, limes, fresh cilantro, salt, fresh ground black pepper, banana peppers, canola oil, garlic cloves, red onion, plum tomatoes, dried oregano