Entree: Peru – Northern Coast – Sudado de Pescado (Fish simmered in a fragrant tomato-onion broth with ají amarillo and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 28 min

Total 38 min

Ingredients

- 4 corvina fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 g) ají amarillo paste
- 1 tsp (2.6 g) ground cumin
- 1 bay leaf (1 g)
- 1 1/2 cups (360 ml) fish stock or water
- 2 medium potatoes, peeled and sliced, about 10 oz (280 g)
- 2 tbsp (30 ml) lime juice (juice of about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Heat the oil in a wide sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the chopped tomatoes, ají amarillo paste, and cumin; cook and break down the tomatoes 4–5 minutes until a saucy mixture forms.
3. Pour in the fish stock and add the bay leaf and potato slices. Bring to a gentle simmer, cover, and cook until the potatoes are almost tender, about 10–12 minutes.
4. Nestle the corvina fillets into the simmering broth, spoon some sauce over them, cover, and cook gently until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
5. Remove from heat, stir in the lime juice and chopped cilantro, and adjust salt and pepper to taste. Discard the bay leaf and serve immediately with steamed rice.