Name: Peruvian Sudado de Pescado
Ingredients: 2 Tbsp vegetable oil; 1 cup small diced red onion; 2 Tbsp garlic paste; 1/4 cup aji amarillo paste; 2 Tbsp ginger (optional); 1 cup white wine; 1 cup Chicha de Jora or 1/2 cup beer; 1 1/2 cups Fish Stock; Pinch ground cumin; 1 1/2 lbs red snapper, halibut, cod, fillets or other white fish fillets; 1 1/2 cups thick julienne fresh Roma tomatoes; 2 medium red onion, thick julienne; 1/2 cup green onions (2inches long); 1/4 cup fresh yellow Peruvian pepper thin julienne; 1 Limo Pepper sliced; 1 Lime; 10 sprigs fresh cilantro; Salt and Pepper to taste

Peruvian Sudado de Pescado

Course: Main DishesCuisine: Peruvian

Savor the exquisite flavors of Peruvian Sudado de Pescado, a tantalizing fish stew. Infused with aromatic ingredients like aji amarillo, ginger, and cumin, it harmoniously blends red snapper, tomatoes, peppers, and cilantro in a delectable white wine and Chicha de Jora broth. A symphony of Peruvian tastes in every bite!

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Ingredients

2 Tbsp vegetable oil
1 cup small diced red onion
2 Tbsp garlic paste
1/4 cup aji amarillo paste
2 Tbsp ginger (optional)
1 cup white wine
1 cup Chicha de Jora or 1/2 cup beer
1 1/2 cups Fish Stock
Pinch ground cumin
1 1/2 lbs red snapper, halibut, cod, fillets or other white fish fillets
1 1/2 cups thick julienne fresh Roma tomatoes
2 medium red onion, thick julienne
1/2 cup green onions (2inches long)
1/4 cup fresh yellow Peruvian pepper thin julienne
1 Limo Pepper sliced
1 Lime
10 sprigs fresh cilantro
Salt and Pepper to taste

Directions

Heat oil in a large high-sided skillet over medium heat.
Sauté small diced onions and garlic for about five minutes.
Stir in aji amarillo paste along with ginger and cook for three minutes.
Add wine, chicha de Jora, or beer and cook until reduced slightly, about three to five minutes.
Incorporate fish stock with a pinch of cumin and half of the tomatoes, onions, green onion, fresh yellow peppers, and cilantro sprigs. Do not mix. This will be “the bed” for the fish filets.
Season fish with salt and pepper, and add it to the skillet gently on top of “the bed”. Put the rest of the tomatoes, onions, green onion, fresh yellow peppers, and cilantro sprigs.
Cover and reduce heat to a simmer, about 8 to 10 minutes.
When the fish is cooked add limo peppers and squeeze lime drops over the skillet.
Serve immediately in bowls with a good amount of the broth.

Notes:

In Peru, we eat this dish with a generous side of rice or boiled yucas.

Peruvian Sudado de Pescado

Ingredients

Directions

Notes:

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