The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1979

Striped Bass with Vegetables (Corvina a la Chorrillana)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon annatto oil 2 large onions, finely sliced 2 cloves garlic, chopped
2 large tomatoes, peeled and sliced 2 large or 4 small fresh hot red or green peppers, seeded and sliced 1/2 teaspoon oregano
salt, freshly ground pepper 3 pounds striped bass, cut into 6 steaks 2 tablespoons peanut oil
juice of 1 lemon



1 Pour the annatto oil into a heavy casserole so that it covers the bottom evenly. Make a layer of half the onions, garlic, tomatoes, and peppers. Sprinkle with half the oregano and season to taste with salt and pepper. Arrange the fish on top of the vegetables and cover with the remaining vegetables. Season with the rest of the oregano, salt and pepper, the peanut oil, and the lemon juice. Cover the casserole and cook over low heat for 20 to 30 minutes, or until the vegetables are tender. Serve with Arroz Graneado (Peruvian Style Rice).

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