Taranta's Paiche Amazon with Tacu Tacu

This dish combines paiche, South America’s largest freshwater fish, with an Italian-influenced tacu tacu, the traditional Peruvian mixture of rice and beans.

Ingredients

2 3”x3” pieces of paiche
1/2 tsp. La Chinata (Spanish paprika)
Applewood-smoked salt
Salt
2 Tbs. olive oil
1/2 cup rice (cooked with rosemary, thyme, and chicken stock)
1/2 cup giant Peruvian lima beans
1/4 cup pancetta
1 Tbs. celery, diced
1 Tbs. carrots, diced
4 – 6 stocks asparagus
1/4 cup chickpeas
1/2 red onion, sliced thinly
A dash of rocotto pepper
Juice from 1/2 fresh lime

Directions

Cut one piece of paiche into small squares, then place in food processor with La Chinata, salt, and oil. Blend.

Place the ensuing “chorizo” mixture into a piping bag, and lay out in a spiral formation in a frying pan with hot oil. Cook until both sides golden brown, then set aside.

Mix rice (cooked with rosemary, thyme, and chicken stock) with lima bean purée, whole lima beans, pancetta, celery, and carrots. Set rice mixture (tacu tacu) inside a 2”x2”x1” metal mold in a hot frying pan. Flip once crispy brown.

Sear asparagus and fry chickpeas in hot olive oil.

Sprinkle remaining piece of paiche with applewood-smoked salt. Sear on one side over high heat, then flip fish and cover pan while lowering heat.

Mix red onion in separate bowl with olive oil, salt, a dash of rocotto pepper, and fresh lime juice.

Place the “chorizo” spiral on a serving dish. Top with fried chickpeas and asparagus. Next to this, place the tacu tacu. Add the seared paiche, then top with a garnish of the onion salad. Drizzle olive oil to finish.

Serves: 2 to 3

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Chef Jose Duarte is the Chef and owner of Taranta, an elegant Peruvian-Italian restaurant located in Boston's historic North End. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.

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