Sudado de pescado
Sudado de pescado can be considered a soup or a stew. The fish is steamed on top of a bed of onions and tomatoes with a delicious broth.
Servings 3
Ingredients
- 3 white fish fillets
- scallops optional
- 1 tbsp oil
- 3 garlic cloves minced
- 1 red onion in thick slices
- 2 tomatoes in thick slices
- 1 tbsp ají panca paste or other red chilli paste, preferably smoked
- 1 tbsp ají amarillo paste or other yellow chilli paste
- 3/4 cup chicha de jora or plain kombucha or a combination of apple cider vinegar and white wine
- 1/4 cup fish stock
- 30 ml pisco (optional) 2 tbsp
- salt and pepper to taste
To serve
- 500 g frozen cassava to serve
- rice or cauliflower rice to serve (optional)
- fresh chilli to serve
- coriander leaves to serve
Instructions
- Boil cassava until tender (25-30 minutes).
- While the cassava is cooking, heat oil in a large saucepan at medium heat. Add garlic, onion, tomatoes, ají panca and ají amarillo. Cook for 5 minutes.
- Add chicha de jora, stock and pisco (if using) to the saucepan. Place fish on top of vegetables and scallops on top of fish. Season with salt and pepper. Turn down heat to low, cover and cook for 10 minutes.
- Drain cassava.
- Serve sudado with boiled cassava and rice/cauliflower rice (if desired). Garnish with fresh chilli and coriander.