With over 3,000 km of Pacific Ocean coastline, Peru boasts a wide array of fresh and delicious fish recipes. While Ceviche claims the top spot in terms of global notoriety, an equally loved but lesser-known dish among Peruvians is Sudado de Pescado.
Discover more about this dish, its origins and how it’s prepared.
What is Peruvian Sudado de Pescado?
Translating from Spanish as "Steamed Fish," Sudado de Pescado is a traditional Peruvian fish stew that is rich in flavour and warms both the heart and the stomach.
Typically made from white fish like sea bass or snapper, this seafood staple consists of tomatoes, onions, ginger, and a variety of aromatic herbs and spices. As with many classic Peruvian recipes, Aji Panca and Aji Amarillo are key ingredients that help elevate this dish, making it a solid favorite among locals and foreigners alike.
This popular seafood dish is known for its harmonious blend of flavours and is a common menu item in Peru's various seafood restaurants (Cevicherías) and in households across the country.
Origins of Sudado de Pescado
With a history rich in maritime traditions, Peru boasts a variety of rich and flavourful seafood dishes. The origins of this popular fish stew can be traced back to the pre-Columbian era, where indigenous coastal communities relied heavily on fishing and utilised the abundant marine resources to create nourishing meals.
With a diet primarily consisting of fish and seafood, local fishermen explored different ways of cooking fish, leading to the creation of unique Peruvian seafood dishes such as "Ceviche," "Tiradito," "Chicharrón de Calamar," and "Sudado de Pescado." Additionally, Peru's diverse agricultural landscape allowed locals to use ingredients such as aji amarillo, aji panca, corn, and various herbs and spices to create rich, flavourful meals.
Following the arrival of the Spanish conquistadors in the 16th century, ingredients such as garlic, onions, and tomatoes (and other herbs and spices) were introduced to the continent, which locals used to further enhance the flavours of this dish.
Over time, modern preparations and flavour combinations led to the dish we now know and love. Today, Sudado de Pescado is served in almost every seafood restaurant and is a hearty and nutritious dish typically garnished with cilantro and served with steamed rice or boiled potatoes.
Nutritional Benefits of Sudado de Pescado
This dish is not only delicious but also packed with nutritional benefits, including:
High in Protein: Normally using lean, white fish, Sudado de Pescado is high in protein, which helps build and repair muscles and bones and helps produce hormones and enzymes.
Rich in Omega-3: Many of the fish used to make this stew are rich in omega-3 fatty acids, which are known for their anti-inflammatory properties and ensuring that cells function as they should.
High in Vitamins and Minerals: This dish is packed full of vital vitamins and minerals, both from the fish itself and from the ingredients used to make the broth, such as onions, tomatoes, ginger, and garlic.
How to make Peruvian Sudado de Pescado
Ready to prepare this amazing Peruvian fish stew? Follow the instructions below:
Marinate the Fish: In a pot, add the fish with beer, vinegar, and garlic paste, and leave to marinate for a minimum of 15 minutes.
Prepare the Aderezo (Sauce): Chop the onions, garlic, tomatoes, and cilantro. Grate ginger and squeeze for the ginger extract. Fry the onions, garlic, aji amarillo, aji panca, and tomatoes, and leave to cook.
Season: Season the sauce with salt, pepper, and cumin. Next, add fish stock and the marinated fish. Add cilantro and leave to cook for around 20 minutes.
Finish the Dish: Just before the fish is finished cooking, add the sliced onions, tomatoes, and chopped cilantro, and mix everything together.
Serve: Serve this dish hot with boiled potatoes and white rice.
Peruvian Fish Stew Recipe
Prepare your delicious Sudado de Pescado by following the video recipe below:
Ingredients for Sudado de Pescado:
2 pieces of fish
1/2 cup of beer
1 tablespoon of garlic paste
1 tablespoon of aji panca
3 tablespoons of aji amarillo
4 tablespoons of vinegar
2 chopped tomatoes
2 sliced tomatoes
1 1/2 cups of fish stock
1 large diced onion
2 medium sliced onions
Grated piece of ginger
3 potatoes
Chopped coriander
Salt, pepper and cumin to taste
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