Dry fish stew with coriander

Name: Dry fish stew with coriander (Seco de pescado)
Cuisine: Peruvian
Ingredients: 120 ml/4 fl oz/½ cup white beer; 120 ml/4 fl oz/½ cup vegetable oil; 45 ml/3 tbsp chilli sauce; 1.5 ml/¼ tsp ground cumin; salt and ground black pepper; salt and ground black pepper; juice of 1 lime; 250 g/9 oz/2 cups shelled peas; boiled rice, to serve; 6 white fish fillets, such as cod or swordfish; 1 large red onion, sliced lengthways; 1 red (bell) pepper, thinly sliced; 6 white fish fillets, such as cod or swordfish; 6 white fish fillets, such as cod or swordfish; 100 g/3¾ oz fresh coriander (cilantro); 100 g/3¾ oz fresh coriander (cilantro); 3 garlic cloves; 2.5 cm/1 in piece fresh root ginger

Seco de pescado

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

A seco is a ‘dry’ style of stew that can be made with fish or meat. The recipe, from northern Peru, uses coriander and other locally grown ingredients. The cooking of the north includes many versions of seco made with chicken, kid and lamb.

Ingredients

6 white fish fillets, such as cod or swordfish
1 large red onion, sliced lengthways

Americas
Peru
Fish course
Pescatarian

Method

Arrange the fish fillets in a wide pan and cover with the slices of onion and red pepper.
Put the garlic, ginger, coriander, cumin, chilli sauce and oil into a blender or food processor and blend to a purée. Spoon over the fish and leave to marinate for 15

Ingredients

Method

Photos