From the Peruvian Coast: A Hearty Steamed Fish & Garlic Stew (Sudado de Pescado)
Details
A steamy, savory fish stew where garlic and chiles do all the heavy lifting.
Ingredients
Instructions
Season the Fish
Pat the fish fillets dry and season them generously with salt and pepper. Set aside.
Make the Aderezo (Base)
Heat the vegetable oil in a large, wide pot or skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced onions, aji amarillo paste, and aji panca paste. Sauté for 3-5 minutes until the onions have softened.
Build the Broth
Add the tomato wedges to the pot and cook for another couple of minutes. Pour in the white wine (or chicha de jora) and the fish stock. Bring the mixture to a gentle simmer.
Steam the Fish
Carefully arrange the seasoned fish fillets on top of the vegetables in the pot. Ladle some of the broth over the fish. Scatter the strips of fresh ají amarillo over the top.
Cook to Perfection
Cover the pot, reduce the heat to low, and let the fish "sweat" or steam for 10-15 minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily with a fork. Be careful not to overcook it.
Finish and Serve
Turn off the heat. Squeeze the fresh lime juice over the fish and sprinkle with chopped cilantro. Serve immediately in deep bowls with plenty of the flavorful broth, accompanied by boiled yuca or fluffy white rice.
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