Entree: Peru – Peruvian coast – Sudado de corvina (Steamed fish stew (sudado))

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 18 min

Total 28 min

Ingredients

- 2 sea bass fillets, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 ml)
- 1 aji amarillo, seeded and julienned, or 1 tbsp (15 ml) aji amarillo paste
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 boiled potatoes, halved (no measurement)
- Cooked white rice, for serving (no measurement)

Instructions

1. Pat the sea bass fillets dry and season with salt and pepper.
2. Heat vegetable oil in a wide skillet over medium heat; sauté onion until soft, about 5 minutes, then add garlic, cumin, and aji amarillo; cook 1 minute until fragrant.
3. Add chopped tomatoes and cook until they begin to break down, 4–6 minutes; pour in fish stock, bring to a simmer and adjust salt.
4. Nestle the sea bass fillets into the simmering sauce, spoon sauce over the fillets, cover, and simmer gently 8–10 minutes until fish is cooked through and flakes easily.
5. Stir in cilantro and lime juice just before serving; serve hot with boiled potatoes and white rice.