📝 About This Recipe
Hailing from the sun-drenched northern coast of Peru, Sudado de Pescado is a masterful display of how simple, fresh ingredients can create a broth of incredible depth. This 'sweated' fish stew relies on the aromatic trinity of red onion, garlic, and yellow ají amarillo paste, brightened by the tangy kick of Chicha de Jora. It is a light yet soul-warming dish that celebrates the ocean's bounty, delivering a perfect balance of acidity and spice.
🥗 Ingredients
The Fish
- 4 pieces White fish fillets (Sea Bass, Grouper, or Snapper) (thick-cut, approximately 6-7 oz each)
- to taste Salt and freshly ground black pepper (for seasoning the fish)
- 1 tablespoon Lime juice (freshly squeezed)
The Aromatic Base (Aderezo)
- 2 tablespoons Vegetable oil (or any neutral oil)
- 1 large Red onion (half finely diced, half cut into thick wedges)
- 1 tablespoon Garlic paste (freshly minced or ground)
- 3 tablespoons Ají Amarillo paste (authentic Peruvian yellow chili paste)
- 1 teaspoon Ají Panca paste (for a hint of smokiness)
- 2 medium Tomato (peeled and sliced into thick wedges)
- 1 slice Fresh Ginger (peeled, about 1/2 inch thick)
The Steaming Liquid
- 1/2 cup Chicha de Jora (Peruvian fermented corn beer; substitute with dry white wine if unavailable)
- 1 cup Fish stock (high quality or homemade)
- 1/2 cup Cilantro (roughly chopped, including stems for flavor)
- 1 whole Ají Amarillo chili (seeded and sliced into strips)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Season generously with salt, pepper, and a touch of lime juice. Let them rest for 10 minutes while you prepare the vegetables.
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2
In a large, wide pot or deep skillet (preferably one with a tight-fitting lid), heat the vegetable oil over medium heat.
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3
Add the finely diced half of the red onion and sauté for 3-4 minutes until translucent and soft.
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4
Stir in the garlic paste and cook for 1 minute until fragrant, being careful not to brown it.
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5
Add the ají amarillo paste and ají panca paste. Cook the mixture (the aderezo) for about 5 minutes, stirring frequently, until the oil starts to separate from the paste.
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6
Deglaze the pan by pouring in the Chicha de Jora (or white wine). Let it simmer for 2 minutes to allow the alcohol to evaporate.
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7
Layer half of the onion wedges, half of the tomato wedges, and half of the ají amarillo strips over the sauce base.
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8
Carefully place the fish fillets on top of the vegetable bed in a single layer.
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9
Pour the fish stock around the sides of the fish and place the ginger slice in the liquid. Top the fish with the remaining onion, tomato, and chili strips.
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10
Sprinkle half of the chopped cilantro over the top. Cover the pot with a tight lid to trap the steam.
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11
Reduce heat to medium-low and let the fish 'sweat' (steam) for 8-10 minutes. The fish is done when it is opaque and flakes easily with a fork.
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12
Discard the ginger slice. Taste the broth and adjust the salt or acidity with an extra squeeze of lime if needed.
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13
Garnish with the remaining fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always use a firm white fish; delicate varieties like sole may break apart during the steaming process. If you cannot find Chicha de Jora, a mix of equal parts dry white wine and a splash of apple cider vinegar mimics the fermented tang. Don't skip the 'aderezo' stage—cooking the chili paste until the oil separates is the secret to a rich, authentic flavor. For a more robust version, you can add cleaned mussels or shrimp on top of the fish for the last 4 minutes of cooking. Ensure your lid is tight; if it's loose, place a piece of parchment paper or foil over the pot before putting the lid on to seal in the steam.
🍽️ Serving Suggestions
Serve in deep bowls with a side of fluffy white rice to soak up the aromatic broth. Accompany with boiled yucca (cassava) for a traditional coastal Peruvian texture. Pair with a chilled glass of Peruvian Lemonade (Limonada Frozén) or a crisp Sauvignon Blanc. Provide a small dish of 'Salsa Criolla' (marinated red onions) on the side for added crunch and acidity. A cold Pilsen or Cusqueña beer is the perfect companion for this seaside classic.