peruvianfishpescatarianstewají-amarilloseafoodweeknight

Sudado de Pescado

Name: Sudado de Pescado
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Peruvian
Ingredients: 400 g firm white fish fillets, skinless and boneless; 5 g fine salt; 1 g black pepper; 15 ml lime juice; 20 ml olive oil; 180 g red onion, sliced into thin feathers; 12 g garlic cloves, finely chopped; 30 g ají amarillo paste; 250 g ripe tomatoes, sliced; 180 ml fish stock or water; 20 g fresh cilantro stems and leaves, roughly chopped; 1 g ground cumin; 5 g fresh cilantro leaves; 2 wedges lime wedges

Sudado de Pescado is a delicate yet intensely savory fish stew with a bright broth scented by ají amarillo, tomato, onion, garlic, and cilantro. The fish stays tender and flaky, while the vegetables melt into a lightly spicy, citrusy cooking liquid perfect for spooning over each bite.

30 min

2 servings

295 kcal

Peruvian

Ingredients

Pescado y sazón

400 gfirm white fish fillets, skinless and boneless
5 gfine salt
1 gblack pepper
15 mllime juice

Base de sudado

20 mlolive oil
180 gred onion, sliced into thin feathers
12 ggarlic cloves, finely chopped
30 gají amarillo paste
250 gripe tomatoes, sliced
180 mlfish stock or water
20 gfresh cilantro stems and leaves, roughly chopped
1 gground cumin

Para terminar

5 gfresh cilantro leaves
2 wedgeslime wedges

Instructions

1
Pat the fish dry and season both sides with the salt, black pepper, and lime juice. Let it stand while you prepare the vegetables; this short seasoning time helps the fish taste fuller without curing it.
2
Heat a wide sauté pan or shallow pot over medium heat. Add the olive oil, then cook the red onion for 3-4 minutes until it softens and turns glossy but does not brown. Stir in the garlic, ají amarillo paste, and ground cumin, and cook for 30-60 seconds until fragrant; avoid scorching the garlic or chile paste.
3
Add the sliced tomatoes and half of the chopped cilantro. Cook for 2 minutes, pressing the tomatoes lightly so they begin to release their juices. Pour in the fish stock or water and bring to a lively simmer.
4
Lay the seasoned fish fillets over the sauce in a single layer. Spoon some of the onion-tomato mixture over the top, cover, and steam gently at a simmer for 6-8 minutes, depending on thickness, until the fish is just opaque and flakes easily. Do not boil hard, or the fish may toughen and break apart.
5
Uncover, scatter over the remaining chopped cilantro, and simmer 1 minute more to freshen the broth. Taste the sauce and adjust with a little more salt if needed.
6
Serve immediately in shallow bowls with plenty of the broth, topped with the fresh cilantro leaves and accompanied by lime wedges for squeezing over at the table.

Nutrition per serving

295 kcal

Calories

39g

Protein

11g

Carbs

10g

Fat

Fiber

Notes

•Best fish choices are cod, haddock, hake, sea bass, or snapper—use a firm fillet about 2-3 cm thick so it stays intact while steaming.
•A wide pan is important: the fish should sit in a single layer for even cooking.
•If you want a more traditional accompaniment, serve with steamed rice, boiled yuca, or cancha on the side; these are not included in the nutrition estimate.
•Ají amarillo paste varies in heat and saltiness by brand, so taste the broth before adding extra salt.

Background

Sudado de Pescado is a classic coastal Peruvian dish in which fish is gently steamed in its own aromatic juices with onion, tomato, chile, and herbs. The name sudado refers to the moist, covered cooking method that makes the ingredients 'sweat,' creating a light but deeply flavorful broth. It reflects the influence of Peru’s Pacific seafood traditions and everyday home cooking.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free