Sudado de Pescado

Name: Sudado de Pescado
Prep time: PT25 minutes
Cook time: PT25 minutes
Total time: PT50 minutes
Yield: 4
Cuisine: Peru
Ingredients: 600 g Firm white fish fillets (Such as corvina, sea bass, tilapia, or cod. Cut into 4 equal portions.); 4 undefined Tomatoes (Medium-sized, ripe, cored and sliced into 1/4-inch thick rounds.); 2 undefined Red onion (Medium-sized, peeled and sliced into 1/4-inch thick rounds.); 2 undefined Ají amarillo peppers (Fresh or frozen. Remove seeds and veins, then slice thinly. Adjust quantity to your spice preference. If using paste, use about 2 tablespoons.); 100 ml Chicha de jora (A traditional Peruvian fermented corn beverage. If unavailable, you can substitute with dry white wine or a light vegetable broth.); 1/4 cup Fresh cilantro (Chopped, for garnish.); to taste Salt; to taste Black pepper; 1 tbsp Olive oil (Optional, for sautéing aromatics if desired.)

Peruvian Steamed Fish Stew

A flavorful and healthy Peruvian fish stew where tender white fish is gently steamed with aromatic vegetables and a hint of ají amarillo, creating a light yet satisfying dish. The name 'Sudado' translates to 'sweated,' referring to the steaming method that cooks the ingredients in their own juices.

준비 시간25 minutes

조리 시간25 minutes

총 시간50 minutes

1회 제공량4

난이도Easy

2개의 수정· Feb 8

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Sudado de Pescado - Peru traditional dish

🧂 재료

600 g Firm white fish fillets(Such as corvina, sea bass, tilapia, or cod. Cut into 4 equal portions.)
4 Tomatoes(Medium-sized, ripe, cored and sliced into 1/4-inch thick rounds.)
2 Red onion(Medium-sized, peeled and sliced into 1/4-inch thick rounds.)
2 Ají amarillo peppers(Fresh or frozen. Remove seeds and veins, then slice thinly. Adjust quantity to your spice preference. If using paste, use about 2 tablespoons.)
100 ml Chicha de jora(A traditional Peruvian fermented corn beverage. If unavailable, you can substitute with dry white wine or a light vegetable broth.)
1/4 cup Fresh cilantro(Chopped, for garnish.)
to taste Salt
to taste Black pepper
1 tbsp Olive oil(Optional, for sautéing aromatics if desired.)

👨‍🍳 조리법

1
Prepare the aromatics: In a wide, heavy-bottomed pot or Dutch oven with a tight-fitting lid, create a bed for the fish. Layer half of the sliced red onions, followed by half of the sliced tomatoes, and then half of the sliced ají amarillo peppers. Season lightly with salt and pepper.
⏱️ 8 minutes
2
Add the fish: Gently place the fish portions on top of the vegetable layer. Season the fish with salt and pepper. Top the fish with the remaining sliced red onions, tomatoes, and ají amarillo peppers. Drizzle the chicha de jora (or your chosen substitute) evenly over the fish and vegetables.
⏱️ 7 minutes
3
Steam the stew: Cover the pot tightly with its lid. If your lid doesn't seal perfectly, you can place a piece of parchment paper or foil over the pot before putting on the lid to create a better seal. Place the pot over medium-low heat. Allow the stew to steam gently for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. Avoid lifting the lid during cooking to maintain the steam.
⏱️ 25 minutes
4
Finish and serve: Once the fish is cooked, carefully remove the pot from the heat. Garnish generously with fresh chopped cilantro. Ladle the fish and vegetables into shallow bowls, ensuring each serving gets plenty of the flavorful broth. Serve immediately, traditionally accompanied by steamed white rice.

요리 기록 추적

💡 전문가 팁

✓Sudado literally means 'sweated,' referring to the gentle steaming method that cooks the ingredients in their own juices, preserving their natural flavors and nutrients.
✓Resist the urge to lift the lid while the stew is steaming. This allows the steam to build up and cook the fish evenly and efficiently.
✓Chicha de jora adds a unique, slightly tangy and malty depth of flavor. If substituting, choose something that won't overpower the delicate fish.
✓For an extra layer of flavor, you can lightly sauté the onions and ají amarillo in a tablespoon of olive oil before layering them in the pot.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Seafood medley: Add shrimp, mussels, or calamari along with the fish during the last 5-10 minutes of steaming.
Vegetable boost: Incorporate sliced bell peppers, zucchini, or corn on the cob into the vegetable layers.
Spicier version: Increase the amount of ají amarillo or add a pinch of ground ají panca for a smokier heat.