1. Prepare the Fish

Pat the fish fillets completely dry and season generously on both sides with salt and pepper. Place the flour in a shallow dish and dredge each fillet, making sure to coat it evenly. Shake off any excess flour.

2. Fry the Fish

Heat about an inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully place the fillets in the hot oil, ensuring not to overcrowd the pan (work in batches if necessary). Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer the fish to a plate lined with paper towels and keep warm.

3. Sauté the Aromatics

In a separate large pan or pot, heat 2 tablespoons of oil over medium heat. Add the chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, ají panca paste, ají amarillo paste, tomato paste, and optional rocoto. Cook for another 3-4 minutes, stirring constantly, until the mixture is fragrant and deep in color.

4. Build the Sauce

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half. Add the fish broth, bring to a simmer, and let it cook for 5 minutes for the flavors to meld.

5. Add Seafood and Cream

Reduce the heat to medium-low and stir in the evaporated milk or cream. Add the mixed seafood to the sauce. Cook gently for 3-5 minutes, or until the shrimp are pink, the calamari is tender, and the mussels or clams have opened. Be careful not to overcook the seafood. Discard any shellfish that do not open.

6. Serve

To serve, place a warm fried fish fillet on each plate. Generously ladle the hot, creamy seafood sauce over the top. Garnish with fresh chopped cilantro or parsley and serve immediately with lime wedges on the side, accompanied by white rice and yuca or potatoes.

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Recipes

A Coastal Powerhouse: Peru's Spicy Seafood-Smothered Fish (Pescado a lo Macho)

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