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Sudado de pescado

Name: Sudado de pescado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: PE
Ingredients: 4 (about 800 g) thick white fish steaks (sea bass, grouper or cod); 1¼ tsp salt, divided; ½ tsp ground cumin; 3 tbsp vegetable oil; 1 large red onion, cut into thick strips; 3 garlic cloves, crushed; 2 tbsp ají amarillo paste; 1 tbsp ají panca paste; 3 ripe tomatoes, cut into thick strips; 1 ají amarillo or yellow chilli, seeded and cut into strips; 150 ml chicha de jora or lager beer; 150 ml fish stock or water; 1 small bunch fresh coriander (cilantro), chopped; to serve steamed white rice and boiled yuca

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Poisson blanc cuit à l'étouffée sur oignon, tomate et piment ají amarillo, dans un bouillon parfumé.

#peruvian#fish#seafood#aji-amarillo#tomato#one-pot#chiclayo

Portions

4portions

Ingrédients

Nutrition

calories320

protein38g

carbs14g

fat12g

fiber3g

Par portion

Étapes

Season the fish

Season the fish steaks with 1 teaspoon of the salt and the cumin, pressing it onto both sides. Set aside while you make the base.

4 steaks (800 g) fish steaks
1 tsp salt
½ tsp ground cumin

✅ C'est prêt quand : fish is evenly coated with salt and cumin

Make the aderezo

Heat the oil in a wide pan (about 30 cm) with a lid over medium heat. Add the garlic, ají amarillo paste and ají panca paste and fry, stirring, for about 3 minutes until fragrant.

3 tbsp oil
3 cloves garlic
2 tbsp ají amarillo paste
1 tbsp ají panca paste

✅ C'est prêt quand : fragrant and slightly darker in color

⏱3:00

Layer the vegetables

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Sweat the fish

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Serve

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Season the fish

Season the fish steaks with 1 teaspoon of the salt and the cumin, pressing it onto both sides. Set aside while you make the base.

4 steaks (800 g) fish steaks
1 tsp salt
½ tsp ground cumin

✅ C'est prêt quand : fish is evenly coated with salt and cumin

Make the aderezo

Heat the oil in a wide pan (about 30 cm) with a lid over medium heat. Add the garlic, ají amarillo paste and ají panca paste and fry, stirring, for about 3 minutes until fragrant.

3 tbsp oil
3 cloves garlic
2 tbsp ají amarillo paste
1 tbsp ají panca paste

✅ C'est prêt quand : fragrant and slightly darker in color

⏱3:00

Layer the vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Sweat the fish

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 North coast of Peru (Chiclayo and Trujillo)📅 Traditional🐟 PE

Sudado means 'sweated': the fish cooks covered in the steam of its own vegetables and a little liquid. It's a classic of Peru's north coast, where fishing towns have cooked this way for generations.

Using chicha de jora, a fermented corn drink with roots in the Inca era, gives the broth a slightly sour, deep flavour.