Best 4 Peruvian Sudado De Pescado Peruvian Fish Stew Recipes

Embark on a culinary journey to the vibrant shores of Peru with Sudado de Pescado, a delightful fish stew that embodies the essence of Peruvian cuisine. This savory dish, pronounced "soo-DAH-doe day pehss-KAH-doe," is a symphony of flavors, featuring tender fish fillets simmered in a flavorful broth infused with aromatic spices, colorful vegetables, and a touch of heat. Sudado de Pescado is a versatile dish that welcomes variations, and our collection of recipes offers a diverse range of options to suit every palate. From the classic Sudado de Pescado, bursting with the freshness of tomatoes, onions, and cilantro, to the spicy Ají Amarillo Sudado de Pescado, where the vibrant Ají Amarillo peppers add a fiery kick, our recipes cater to all preferences. Whether you prefer the delicate touch of white fish or the robust flavor of a heartier fish, the choice is yours. And for those with dietary restrictions, we have included a vegan Sudado de Pescado recipe that captures the essence of this beloved dish without compromising on taste.

Check out the recipes below so you can choose the best recipe for yourself!

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)

Pescado Sudado (Peruvian Steamed Fish Fillets) image

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

Provided by justcallmetoni

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 large onion, sliced (1 cup)
2 garlic cloves, chopped fine
2 medium tomatoes, sliced (1 cup)
1/4 teaspoon paprika
1 teaspoon salt (to taste)
1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
1/2 cup dry white wine
10 sprigs fresh parsley, leaves only, chopped

Steps:

Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3

PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)

Peruvian Sudado De Pescado (Peruvian Fish Stew) image

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium red onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon prepared aji amarillo paste
1 cup white wine
1 1/2 cups Fish Stock
1 1/2 cups chopped fresh tomatoes
6 (6-ounce) fillets pacific halibut, or other firm white fish
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 cup frozen peas, thawed
1 cup torn fresh cilantro, for serving

Steps:

Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

PERUVIAN SEAFOOD STEW

Peruvian Seafood Stew image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 strips bacon, chopped
1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red chile flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced
Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish

Steps:

Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.

PESCADO SUDADO/PERUVIAN STEAMED FISH FILLETS

Pescado Sudado/Peruvian Steamed Fish Fillets image

This recipe was given to me by an old family friend..It is super easy to make,fast and delish,hope you enjoy making this dish at home..!

Provided by marty olguin

Categories Fish

Time 20m

Number Of Ingredients 9

Ingredients

2 Tbsp corn oil
1 large onion sliced (around a cup)
2 clove garlic (chopped finely)
2 medium tomatoes (sliced, 1 cup)
1/4 tsp paprika
1 tsp salt (to taste)
1/2 c white wine, dry
10 sprig(s) fresh parsley (leaves only,chopped)
1 1/2 lb flounder fillets,or cod fish fillets,or red snapper fillets

Steps:

1. Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
2. Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
3. Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Tips:

Select the freshest fish: Fresh fish is essential for a flavorful sudado de pescado. Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
Use a variety of fish: Sudado de pescado is traditionally made with a mix of fish, such as corvina, tilapia, and catfish. Feel free to experiment with different types of fish to create a unique flavor profile.
Don't skimp on the vegetables: Vegetables are an important part of sudado de pescado, adding flavor, color, and texture to the dish. Use a variety of vegetables, such as tomatoes, onions, peppers, and cilantro.
Use a flavorful broth: The broth is the foundation of sudado de pescado, so make sure it's flavorful. Use a combination of fish stock, vegetable stock, and water, and season it with salt, pepper, and achiote paste.
Simmer gently: Sudado de pescado is a delicate dish, so it's important to simmer it gently. Bring the broth to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through.
Serve immediately: Sudado de pescado is best served immediately, while the fish is still hot and flaky. Garnish with fresh cilantro and serve with rice, potatoes, or yuca.

Conclusion:

Sudado de pescado is a delicious and easy-to-make Peruvian fish stew that is perfect for a weeknight meal. With its flavorful broth, tender fish, and colorful vegetables, sudado de pescado is a dish that the whole family will enjoy. So next time you're looking for a new and exciting fish recipe, give sudado de pescado a try. You won't be disappointed!