Corvina a la Chorillana

Name: Corvina a la Chorillana
Cuisine: Peruvian
Ingredients: ½ tsp dried oregano; ¼ cup cooked peas; 1 tbs freshly chopped cilantro; 3 tomatoes, peeled, seeded and quartered; 1 cup fish stock or consommé; 1 cup fish stock or consommé; ½ cup dry white wine; 2 tbsp white wine vinegar; 1 red bell pepper, peeled and diced; 2 ajíes amarillo, seeded and finely sliced; 2 tbsp all purpose flour; 1½ tbsp paprika; 2 bay leaves; 1 tsp minced garlic; 2 medium red onions, sliced; 2 tbsp vegetable oil; 1 tbsp butter; 4 sea bass fillets (about ½ lb / 200 g each)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Cooking fish ‘a la Chorillana’ originated in the small fishing village of Chorillos, now a suburb south of Lima. Fresh grilled fish is paired with a spicy onion and tomato sauce. This is Alfredo Aramburú’s version.

Ingredients

4 sea bass fillets (about ½ lb / 200 g each)
2 tbsp

Americas
Peru
Lima
Chorillos
Fish course
Pescatarian

Method

Preparation

Heat oil and butter and sauté garlic and onion over medium heat until golden, about 5 minutes. Add paprika and flour and mix well. Add bay leaves, red bell pepper, wine, vinegar, fish stock or consommé and fresh ají amarillo. Continue cooking, stirring occasionally, until the liquid has reduced and the sauce coats the back of a spoon, about 5 minutes.

Add cooked pe