Editorial sample recipePeruvianbeginnergluten-freehalaldairy-freepescatarian

Peruvian Poached Cod In Tomato And Aji Panca Broth

Name: Peruvian Poached Cod In Tomato And Aji Panca Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb cod fillets, cut into 4 portions; 2 tbsp aji panca paste; 2 large tomatoes, sliced into wedges; 1 large red onion, thickly sliced; 1 cup halal vegetable broth; 2 tbsp lime juice; 2 tbsp olive oil; 0.25 cup fresh cilantro, chopped

Flaky white cod fillets gently poached over a bed of simmered tomatoes, onions, and smoky aji panca chili paste.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Braise-poaching fish

Cooking delicate fish over aromatic vegetable layers in a covered skillet with minimal liquid.

Instructions

Step 1: Heat olive oil in a wide skillet over medium heat, add sliced red onions and aji panca paste, and cook for 3 minutes.
Step 2: Add sliced tomatoes, halal vegetable broth, and lime juice, bringing liquid to a gentle simmer. season with salt.
Season cod fillets with salt and black pepper, then lay them across the vegetable bed.

Step 4: Cover skillet with a lid, turn heat to low, and poach gently for 10 to 12 minutes until fish flakes easily.

Step 5: Uncover skillet and carefully spoon broth over cod fillets.

Step 6: Garnish with fresh cilantro and serve warm with steamed white rice.

Cooking tips

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.

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