Peruvian · beginner
Peruvian Poached Cod In Tomato And Aji Panca Broth
Flaky white cod fillets gently poached over a bed of simmered tomatoes, onions, and smoky aji panca chili paste.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium heat, add sliced red onions and aji panca paste, and cook for 3 minutes.
- 02
Add sliced tomatoes, halal vegetable broth, and lime juice, bringing liquid to a gentle simmer. season with salt.
- 03
Season cod fillets with salt and black pepper, then lay them across the vegetable bed.
- 04
Cover skillet with a lid, turn heat to low, and poach gently for 10 to 12 minutes until fish flakes easily.
- 05
Uncover skillet and carefully spoon broth over cod fillets.
- 06
Garnish with fresh cilantro and serve warm with steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Braise-poaching fish
Cooking delicate fish over aromatic vegetable layers in a covered skillet with minimal liquid.
Notes from the kitchen
- Avoid stirring the skillet after placing the cod to keep delicate fillets whole.
- Select thick cod cuts so they stay moist during gentle poaching.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.