Don Diego`s Corvina La Chorrillana
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), corvina or other, without bones
- 4 tablespoon olive oil
- 0.5 teaspoon ½ seeds, achiote (Annan seeds)
- 2 large onions, cut into thin strips
- 2 large tomatoes, sliced
- 3 clove (s) garlic, finely chopped
- 2 chilli pepper (s), ajíes (red), cut into rings
- 0.5 teaspoon ½ oregano
- 1 lime (s), the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- A la Chorrillana is the name of a steamed vegetable side dish made from tomatoes, onions, garlic and local peppers, such as Ají Amarillo or Rocoto. In Peru, the version with fish fillets is one of the standard dishes in their varied seafood cuisine.
- Put half of the olive oil in a large pan with a lid. Mix the achiote with the oil (Achiote is the powder of the Annato seed, a red colorant for food that is often used in Latin America. Since it is tasteless, it can only be omitted at all times.)
- Line the pan with half of the onion strips, tomato slices, garlic and Ají rings, sprinkle with oregano, season with salt and pepper. Place the fish fillets on the bed of vegetables and drizzle with lemon juice. The fish fillets are now covered with the other half of the onions, tomatoes and ajíes and - as usual - seasoned with oregano, salt and pepper. Finally, bless the dish with a chorro (jet) of olive oil, put the lid on and stew for ten, maximum 15 minutes. Then best straight from the pan onto the plate.
- It goes well with white rice or vegetable rice and a green salad.
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