6 fish fillets
3 tablespoons oil
1 cup, onion, finely chopped
3 tomatoes, peeled and chopped
2 garlic cloves, minced
2 cilantro sprigs
2 ½ cups water or fish stock
½ cup dry white wine
1 tbsp tomato paste
3 peppers, seeded, deveined and cut into thin julienne style
3 ají amarillo fresco / fresh yellow aji (chili), seeded and finely chopped
1 cup cooked peas
3 tbsp cilantro leaves, finely chopped
3 tbsp parsley leaves, finely chopped
8 golden potatoes, cooked and peeled
1 lime freshly squeezed
Heat oil in a skillet, sauté garlic. Add onions and continue cooking until tender. Add tomatoes, cilantro sprigs and cumin. Place it in a blender and blend. Season to taste.
Place mixture in a bowl and add water, wine and tomato paste.
Pour half of this mixture into a large pot and place fish fillets. Season. Place peppers and ají on top and cover with rest of mixture.
Cover the pot and cook at low heat for 10 minutes or until fish is just cooked. Add peas, potatoes, parsley and chopped cilantro. Sprinkle with lemon juice. Bring to a boil and serve immediately.