Fish Stewed in Tomatoes and Chilies - Huanchaco-Style

“After preparing a similar dish from this site, I searched and found this fish stew published in Saveur. This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru.”

Ingredients Nutrition


  1. Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.Let grouper marinate at room temperature while you continue with the rest of the preparation.
  2. Purée the chopped chiles and 1/3 cup water in a blender until smooth. Set the chile purée aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
  4. Carefully add reserved chile purée and cook for 2 minutes. Add onions and cook, stirring constantly, until softened, about 5 minutes.
  5. Gently lay grouper filets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine.
  6. Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano. Reduce heat to medium-low and simmer, covered, until grouper filets are cooked through, about 15 minutes.
  7. Season with salt and pepper to taste. Divide grouper filets between 6 shallow bowls, along with the liquid.

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