Sweaty Peruvian Sea Bass

This is my first post and it will be about a Peruvian-style seafood dish I cooked last weekend at the beach. 

Before starting, let me tell you about some things I cooked recently before starting my blog: Pad Thai (would need a Wok to try again), Green Chicken Curry, this Peruvian style "Sweaty" Sea Bass, Jamie Olivier's Christmas meal, whole wheat walnut pancakes.

I must say that I haven't had a lot of time to cook lately with work & life & s, so  this time it was like a reloaded version of me. 

I had prepared this dish before but had use water instead of fish broth (lazy, yeah!). The "full version" was just so much better. 

Also, the fish was so fresh I'll bet it was still breathing when it was brought to my kitchen. 

I forgot saffron this time (dish was so good that I didn't miss it).

Please do get some rice with it. We Peruvians like lots of rice, like Chinese.

Sweaty Peruvian Sea Bass

• 2 lbs. Sea Bass or similar
• 1 large onion
• 4 Italian tomatos, chopped, peeled.
• 1 Italian tomato, chopped and peeled, for decorating
• 1/2 cup White Wine
• 1 Jalapeño Chili
• Saffron
• Salt & Pepper

• Optional: Scallops and/or Shrimp

The recipe consists in preparing a fish, onion and tomato based broth in which the fish is then prepared.

For the broth: In a large pan, saute onion in Olive Oil until it looks translucent. Add tomatoes. Cook until tender.  Add White Wine and let the ingredients boil for about 5 mins.

Add Saffron and Jalapeño Chili (I use some big pieces just for flavoring and then remove then from the broil).

Add 1 1/2 cups of water or Fish Broth, Sal & Peppert and allow to simmer in Low for about 1 hr. Onion should be thoroughly cooked. If mixture evaporates, add more water or broth. Fish will be cooked in this mixture.

Strain. Return the broth to the pan.

For the fish: Season fillets with salt & pepper and cook in the broth for 3-5 minutes. Avoid overcooking. Keep the fillets under the broth permanently. Just before serving add scallops. If using shrimp, I suggest to pan-fry these lightly in a separate pan first.

To serve: decorate with lima beans (cooked al dente) & chopped tomato.