Peruvian Pot
Sudado de Pescado
A comforting Peruvian fish stew where thick fillets are gently braised in a fragrant tomato, onion, and aji amarillo broth. Simple, soulful, and deeply satisfying — this is home cooking at its finest along the Peruvian coast.
Ingredients
Instructions
- 1
Season the fish fillets generously with salt, pepper, and cumin. Set aside while you prepare the broth.
- 2
Heat oil in a wide, deep pot over medium heat. Sauté the garlic and aji amarillo paste for 1 minute. Add the sliced onions and cook for 3 minutes until just softened.
- 3
Layer the tomato slices over the onions. Pour in the chicha de jora (or white wine) and fish stock. Bring to a gentle simmer.
- 4
Nestle the seasoned fish fillets into the broth. Cover tightly and cook for 12-15 minutes without stirring — the steam does the work. The fish is ready when it flakes easily.
- 5
Carefully transfer fish to serving plates. Spoon the broth and vegetables over the top. Garnish with fresh cilantro and serve with white rice and boiled yuca if desired.
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