A moist, savory paiche stew built on a red onion, garlic, tomato, and sweet chili sofrito. A splash of stock ties everything together: it should be juicy and cohesive, not soupy. Finished off-heat with sacha culantro for that unmistakable Amazonian lift.
The paiche picadillo should be juicy, not soupy. Dry the paiche, cut it into large pieces, and chop the onion, garlic, tomato, sweet chili, and sacha culantro. Peel the
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Cut the bellaco plantain into large pieces and boil it in the water with part of the salt for 16 to 18 minutes, until tender but still whole. Drain and keep warm.
Heat the vegetable oil in a wide skillet and sauté the red onion for 5 minutes, until soft. Add the garlic, sweet chili, tomato, annatto, cumin, pepper, and the remaining salt; cook for 6 minutes, until the tomato turns saucy.
Pour in the fumet and set the paiche over the sofrito. Cover and cook for 7 to 8 minutes, until the fish is opaque and flakes easily with the spoon.
Uncover and flake the paiche into medium pieces inside the sauce. Cook for 3 more minutes, stirring gently, until glossy and cohesive, with the juices clinging to the fish and no excess loose broth.
Turn off the heat and add the sacha culantro. Rest for 2 minutes so it perfumes the stew without darkening. Serve hot with the boiled plantain on the side.
