Name: Fish in Chipotle with Corn and Tomato Sauce
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon vegetable oil, olive oil for the sauce; 1/4 onions, in quarters, for the sauce; 1 garlic, for the sauce; 5 tomatoes, in quarters, for the sauce; 2 chipotle chiles, dry, for the sauce; 1 chipotle chile in adobo sauce, for the sauce; 1 tablespoon cumin, for the sauce; 2 allspice berries, for the sauce; 1/2 cups chicken broth, for the sauce; 1 tablespoon ghee; 4 red snapper fillets, 200 g each; 1 tablespoon garlic, finely chopped; 1/2 cups cherry tomato, in halves; 1/2 cups fresh cilantro, finely chopped; 1 tablespoon lime juice; 1/2 cups corn kernels; 1/4 cups radish, finely chopped; 1 tablespoon olive oil; pinches salt; pepper; fresh cilantro, for decoration

Preparation

20 mins

30 mins

Low

In a deep skillet, heat the oil and fry the onion, garlic, tomatoes, chipotle pepper, cumin, and allspice until the tomatoes break down. Fill with chicken broth, season to taste with salt, and cook until reduced. Cool slightly. Blend the mixture until you achieve a sauce and cook again for 15 minutes or until it thickens.