Sudado

Name: Sudado
Yield: Serves 4
Cuisine: Peruvian
Ingredients: Salt and pepper; 4 cilantro sprigs; 4 sea bass fillets; 1 tablespoon tomato paste; 3 tomatoes, peeled, seeded, and grated; ¼ cup white wine; 3 cups fish broth; 1 red onion, cut in thin slices; 2 tablespoons vegetable oil; 2 tablespoons ají amarillo paste (optional); 3 garlic cloves, mashed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Here you have a variation of sudado, a traditional dish from the northern coast of Peru, where it is cooked with chicha de jora, and served with seafood, boiled yucca, or rice. A nice and creamy lima bean puree is also a good side dish.

Ingredients

2 tablespoons vegetable oil
1 red onion, cut in thin slices
3 garlic cloves, mashe

Americas
Peru
Lima
Fish course
Side dish
Pescatarian
Gluten-free

Method

Heat the oil in a saucepan over medium-high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo paste, tomato, and tomato paste, stirring constantly.
Incorporate fish stock, white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Sea