Sudado de pescado – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: Serves 4
Peru Servings: Serves 4Sudado de Pescado is a classic Peruvian fish stew known for its vibrant colors and enticing aromas. Traditionally prepared along the coastal regions of Peru, this dish embodies a harmonious blend of indigenous flavors and Spanish influences. Typically enjoyed in family gatherings and local eateries, Sudado de Pescado is celebrated for its zesty and spiced broth, often highlighted by the use of ají amarillo, a staple Peruvian chili pepper, and the fragrance of fresh cilantro. The dish promises to deliver the ocean’s freshness combined with rich, complex flavors that can transport anyone to the shores of Peru.
Ingredients
- white fish fillets – 4 fillets / 800 g
- lime juice – 1/4 cup / 60 ml
- olive oil – 2 tbsp / 30 ml
- yellow onion – 1 large / 150 g, sliced
- garlic – 3 cloves, minced
- aji amarillo paste – 2 tbsp / 30 g
- tomato – 2 large / 400 g, chopped
- fish stock – 2 cups / 480 ml
- cilantro – 1/2 bunch, chopped
- red bell pepper – 1 large / 150 g, sliced
- salt – to taste
- black pepper – to taste
Instructions
- Marinate the fish fillets in lime juice, salt, and pepper for 15 minutes.
- Heat olive oil in a large pan over medium heat. Sauté onions and garlic until soft and fragrant.
- Add aji amarillo paste and stir for 2-3 minutes until well combined.
- Mix in tomatoes and cook until they break down into a sauce.
- Pour in fish stock and bring to a simmer.
- Add marinated fish fillets and red bell pepper, cover, and gently simmer for about 10 minutes until the fish is cooked through.
- Garnish with chopped cilantro before serving.
Substitutions
- aji amarillo paste -> jalapeño or serrano peppers
- fish stock -> chicken stock
- white fish -> salmon or trout
Enhancements in the Next Evolution
- Add potatoes or sweet potatoes for extra texture.
- Incorporate a splash of white wine for depth of flavor.
- Use fresh ají amarillo if available instead of paste for a more authentic taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
