Marinated fish stew

Directions

1. Cook the sweet potato in boiling water. Cook until it is tender. Remove the potato from the water once tender, peel it and cut in rounds. Set it aside.

2. Cook the hard-boiled egg and then cut that into quarters and set it aside for later.

3. Slice the hot pepper in half and proceed to remove all of the veins and seeds. Once deveined and deseeded cut the pepper into long thin slices.

4. Peal and cut the onion into thick leaf shaped pieces.

5. Mince the garlic

6. Clean and cut the fish into 4 equal pieces. Season the fish with both salt and pepper.

7. Coat each separate piece of fish with flower making sure to gently shake off any excess flower.

8. Pan fry the fish in a skillet with 1-2 tablespoons of canolo oil. Cook over medium to high heat. You will want took each piece of fish until it is golden

8. Brown. Once the fish is completely cooked remove it from the pan and set it aside.

9. In a skillet sauté the minced garlic and aji panca paste along with 1 tablespoon of olive oil. Do this over medium heat. Now add the onion that has already been cut, the habanero pepper slices. Mix everything well and season all the ingredients with salt, pepper and cumin. Now add the honey, red wine, vinegar, fish stock bay leaf and fresh oregano. Simmer all the ingredients on a low heat for 10 minutes.

10. Pour the all the ingredients in the skillet above over the fish in a deep dish. Let this sit in room temperature for 1 hour.

11. Prepare for serving by putting a two pieces of lettuce, a piece of sweet potato, a piece of hardboiled egg and a piece of fish on a plate. Pour some sauce over the fish and place some olives and fresh oregano to garnish each plate.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!