Chilean arvejado de rollizo is a gentle fish stew of rollizo, the Chilean sandperch, cooked in white wine over green peas with a sofrito of carrot, red bell pepper, onion, and garlic. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people.
The rollizo (Pinguipes chilensis) is a rocky reef fish found along the whole Chilean coast, from Arica to Magallanes. It is medium sized and elongated, and it can weigh a little over 2 kilos.
How to Make Chilean Arvejado de Rollizo?
You season pieces of rollizo, a white fleshed fish, with oregano, salt, and pepper, cook the peas until just tender, and saute the vegetables into a sofrito. Then the sofrito goes over the peas, the fish on top, a cup of white wine over everything, and the pot simmers covered until the fish is cooked.
Nutritional Information
Each serving of arvejado de rollizo contains approximately 380 kcal, 35 g of carbohydrates, 12 g of fat, 30 g of protein, 10 g of fiber, 8 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Arvejado de Rollizo Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 1 whole rollizo (Chilean sandperch)
- 500 g (1.1 lb) of green peas
- 4 garlic cloves
- 1 carrot
- 1 onion
- 1 red bell pepper
- 1 teaspoon of oregano
- 1 cup of white wine
- 1 tablespoon of oil
- Chopped cilantro
- Fine sea salt
- Black pepper
Instructions
- Rinse the rollizo in warm water and remove the scales with a sharp knife, gut it, wash the inside very well, and cut it into four pieces. Season with oregano, salt, and pepper to taste and let it rest in the refrigerator for 20 to 30 minutes.
- In a medium pot, cover the peas with water and bring to a boil over medium heat. Cook for 20 minutes or until tender but not falling apart. Drain off the water and keep the peas in the pot.
- In a medium frying pan, heat the oil over low heat and add the grated carrot, the bell pepper cut into pieces, the onion cut into thin slices, and the chopped garlic. Saute for about 10 minutes, stirring gently.
- Pour the vegetable sofrito over the cooked peas and mix with a wooden spoon. Place the fish on top and pour the cup of white wine over it, cover the pot, and cook over low heat for about 20 minutes. Check the seasoning and adjust if needed. Serve in a deep plate with pan amasado, chopped cilantro, pebre, or smoked chili.
Additional Tips
Choose a fresh fish
Rollizo should be fresh, which you can tell by its bright eyes and moist skin with no strong smell. To bring out its natural flavor, marinate the pieces with coarse salt and dried oregano for 15 minutes before cooking.
Sweeten the peas
Add a teaspoon of sugar to the pea cooking water to highlight their natural sweetness.
Keep the sofrito gentle
Cook the vegetables over medium low heat so they soften without browning. A mild sofrito lets the delicate flavor of the fish stand out.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Rollizo | Southern hake or cod | 1:1 by weight | Softer flesh |
| Fresh peas | Frozen peas | 1:1 | Sweeter, shorter cooking |
| White wine | Fish stock | 1:1 | No acidity, more marine |
| Red bell pepper | Green bell pepper | 1:1 | More herbal, less sweet |
Frequently Asked Questions (FAQs)
1. How do I keep the fish from falling apart?
Cook over medium low heat and avoid stirring the pot. Add the fish when the sofrito and wine are already hot, and cook with the lid on for gentle, even cooking.
2. Can I use frozen peas?
Yes. Frozen peas need only 12 to 15 minutes of cooking. Thaw and drain them well before adding them so the stew does not turn watery.
3. Which white wine is best for this recipe?
Use a dry, light bodied white wine such as a Sauvignon Blanc or a young Chardonnay. They lift the flavor of the fish without overpowering it.
4. What other fish can I use instead of rollizo?
Any firm white fish works, such as southern hake, cod, or reineta. Rollizo is ideal, though, for its mild flavor and texture.
What Is Rollizo?
Rollizo is a fish endemic to the coasts of Chile that lives among rocks, reproduces in spring, and is a carnivore that preys on many smaller fish. Its firm, lean white flesh is a good source of high quality protein and omega 3 fatty acids.
Arvejados in Chilean Cooking
Arvejado means cooked with peas, and it is a whole family of Chilean stews, from pollo arvejado and cordero arvejado to osobuco arvejado. The fish version is typical of coastal towns, where rockfish such as rollizo are caught by artisanal fishermen and cooked the same day.
Did You Know?
Depending on the part of the coast, rollizo is also known as camote, camotillo, or chut, local names that fishermen and market vendors still use today.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Cordero Arvejado Recipe
- Chilean Pollo Arvejado Recipe
- Chilean Jack Mackerel Caldillo Recipe
- Chilean Baked Corvina Recipe
