Surubí en Salsa (Paraguayan Fish Stew)
A flavorful and hearty stew featuring surubí fish, simmered in a rich tomato-based sauce with vegetables and aromatic herbs. This dish highlights the importance of river fish in Paraguayan cuisine.
🧂 Ingredients
- 1 kg Surubí fillets(cut into large pieces)
- 2 medium Onions(chopped)
- 2 medium Bell peppers(1 red, 1 green, chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 1/2 cup White wine(optional)
- 2 cups Fish broth or water
- 1/2 cup Cilantro(chopped)
- 1/4 cup Parsley(chopped)
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
👨🍳 Instructions
- 1
Season the surubí pieces with salt and pepper.
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sauté the chopped onions and bell peppers until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the crushed tomatoes and white wine (if using). Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
- 5
Add the fish broth or water and the bay leaf. Season with salt and pepper to taste. Bring the sauce to a gentle simmer.
- 6
Carefully place the seasoned surubí pieces into the simmering sauce. Ensure the fish is mostly submerged.
- 7
Cover the pot and let it simmer gently for 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- 8
Stir in the chopped cilantro and parsley just before serving.
- 9
Serve hot, with rice or boiled yuca.
💡 Pro Tips
- ✓Surubí is a firm white fish, but other firm white fish like cod or halibut can be substituted.
- ✓Adjust the amount of chili if you prefer a spicier stew.
- ✓For a thicker sauce, simmer uncovered for the last 10 minutes of cooking.
🔄 Variations
- Add a pinch of paprika for color and a subtle smoky flavor.
- Include sliced olives or capers for a briny kick.
- A splash of lime juice at the end can brighten the flavors.