Corvina a La Chorillana: Spicy Peruvian Sea Bass in Tomato Sauce
Experience the vibrant flavors of Peru with this sumptuous Corvina a La Chorillana. This dish features succulent sea bass or your choice of firm white fish, gently simmered in a rich, spicy tomato sauce infused with the unique flavor of annatto oil. The combination of fresh ingredients, including tomatoes, onions, and chili peppers, creates a mouthwatering sauce that pairs perfectly with the tender fish. It's an impressive yet easy-to-make dish that captures the essence of Peruvian cuisine, best served with rice or crusty bread to soak up the delicious sauce.
6
Servings
200
Calories
9
Ingredients
Ingredients
annatto oil
3 tablespoons (divided)
large onions
2 (thinly sliced, divided)
large tomatoes
3 (peeled and chopped, divided)
fresh hot chili peppers
2 (seeded and cut into 1/8-inch strips, divided)
garlic
1/2 teaspoon (finely chopped, divided)
dried oregano
1/2 teaspoon (divided)
salt
1 teaspoon (divided (or to taste))
fresh ground black pepper
1/4 teaspoon (divided)
sea bass
3 lbs (cut into 1/2-inch steaks)
Instructions
1
In a heavy 4-quart pot, heat 1 tablespoon of annatto oil over moderate heat. Tilt the pot to ensure the oil coats the bottom evenly.
2
Layer half of the sliced onions, chopped tomatoes, and chili strips in the pot, creating a colorful base.
3
Sprinkle half of the chopped garlic, oregano, salt, and black pepper over the vegetable layer.
4
Carefully place the fish steaks on top of the layered vegetables, ensuring they are well arranged.
5
Cover the fish with the remaining onion, tomato, and chili mixture, followed by the remaining garlic, oregano, salt, and pepper.
6
Drizzle the remaining 2 tablespoons of annatto oil over the top to enhance the flavor and color.
7
Cover the pot with a lid and let the mixture simmer over low heat for about 20 to 30 minutes, or until the fish is cooked through, opaque, and firm to the touch, being careful not to overcook.
8
Once done, gently serve the Corvina a La Chorillana hot, garnished with fresh herbs if desired.
Nutrition Information
10
Fat
13
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Corvina a La Chorillana?
Corvina a La Chorillana is a traditional Peruvian dish featuring succulent sea bass or firm white fish simmered in a spicy tomato and onion sauce infused with annatto oil.
Which type of fish is best for this recipe?
While sea bass is traditional, you can use any firm white fish that will hold its shape during the simmering process.
How many servings does this recipe make?
This recipe is designed to serve 6 people.
What are the nutritional facts per serving?
Each serving contains approximately 200 calories, 10g of fat, 13g of carbohydrates, and 15g of protein.
What is annatto oil and how is it used?
Annatto oil is oil infused with achiote seeds for flavor and color. In this recipe, 3 tablespoons are used: one for the base and two drizzled over the top.
How should the fish be prepared?
The 3 lbs of sea bass should be cut into 1/2-inch thick steaks before being layered into the pot.
What kind of pot is recommended for cooking?
A heavy 4-quart pot is recommended to ensure even heat distribution while simmering the fish and vegetables.
How long does it take to cook the fish?
The dish should simmer over low heat for about 20 to 30 minutes until the fish is opaque and firm.
Is this dish spicy?
Yes, it has a spicy kick from two fresh hot chili peppers that are seeded and cut into thin strips.
What should I serve with Corvina a La Chorillana?
It is best served with rice or crusty bread to soak up the flavorful, spicy tomato sauce.
Do I need to peel the tomatoes?
Yes, for the best texture in the sauce, the three large tomatoes should be peeled and chopped.
How are the onions prepared?
The two large onions should be thinly sliced and divided to create layers with the other ingredients.
What seasonings are required?
The recipe uses finely chopped garlic, dried oregano, salt, and fresh ground black pepper.
What is the cooking method for this recipe?
The ingredients are layered in a pot and gently simmered over low heat, allowing the juices to form a rich sauce.
How much garlic should I use?
You will need 1/2 teaspoon of finely chopped garlic, divided between the layers.
Can I overcook the fish?
Yes, you should be careful not to overcook the sea bass; it is done as soon as it is opaque and firm to the touch.
Is there any fiber or sugar in this dish?
The recipe data does not specify fiber or sugar content, though it contains fresh vegetables like onions and tomatoes.
How much salt is recommended?
The recipe calls for 1 teaspoon of salt, or you can adjust the amount to your personal taste.
What gives the sauce its red color?
The vibrant red color comes from the combination of chopped tomatoes and the annatto oil.
How should the chili peppers be cut?
The peppers should be seeded and cut into 1/8-inch strips.
What is the primary flavor profile?
The dish is savory, spicy, and earthy, characteristic of traditional Peruvian seafood cuisine.
Can I use dried oregano?
Yes, the recipe specifically calls for 1/2 teaspoon of dried oregano.
Is it necessary to use fresh ground black pepper?
Fresh ground black pepper is recommended for the best flavor, using about 1/4 teaspoon.
Does this recipe include cholesterol info?
The provided nutritional information does not specify the cholesterol content.
Is the dish served hot or cold?
Corvina a La Chorillana should be served hot, immediately after cooking.
How do you start the layering process?
You start by heating 1 tablespoon of annatto oil, then layering half of the onions, tomatoes, and chili strips.
When do you add the fish to the pot?
The fish steaks are placed on top of the first layer of vegetables and seasonings before adding the second layer of vegetables.
Is this a hearty meal?
Yes, it is considered a hearty and impressive meal that captures the essence of Peru.
What is the total fat content?
There are 10 grams of fat per serving in this recipe.
Is this an easy recipe to follow?
Yes, it is described as an easy-to-make dish that is perfect for those wanting to experience Peruvian flavors.