Peruvian Fish Stew (Sudado de Pescado Bonito)

Name: Peruvian Fish Stew (Sudado de Pescado Bonito)
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 6 bonito fish fillets or your preferred fish; 2 onions, cut into small wedges, plus 1 onion finely chopped; 2 cloves garlic, minced; 1 tomato, cut into wedges, plus 1 tomato grated; 3 slices fresh ginger; 1 tablespoon grated ginger; 2/3 cup chicha de jora (about 150 ml, adjust to taste); 6 tablespoons yellow chili pepper paste (ají amarillo); as needed Cilantro,; 1 lime; Thin strips of yellow chili pepper (ají amarillo); Salt and pepper to taste; Pinch cumin; 1 cup fish stock or boiling water (about 240 ml); Blend celery, garlic, and ginger with a little water to make about 1 tablespoon (optional); Boiled yuca and fluffy white rice, for serving

Diana Cordero @dianacordero

Lima - Perú

Hello everyone! Here’s a delicious and nutritious fish dish made with bonito, packed with vitamins, minerals, and lots of iron. It’s super simple and easy to prepare. In Peru, bonito is in season and very affordable right now, so let’s enjoy some fish!

Diana Cordero @dianacordero

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Ingredients

1 hour

Serves 6 servings

6bonito fish fillets or your preferred fish
2onions, cut into small wedges, plus 1 onion finely chopped
2 clovesgarlic, minced
1tomato, cut into wedges, plus 1 tomato grated
3 slicesfresh ginger
1 tablespoongrated ginger
2/3 cupchicha de jora (about 150 ml, adjust to taste)
6 tablespoonsyellow chili pepper paste (ají amarillo)
as neededCilantro,
1lime
Thin strips of yellow chili pepper (ají amarillo)
Salt and pepper to taste
Pinchcumin
1 cupfish stock or boiling water (about 240 ml)
Additional ingredient
Blend celery, garlic, and ginger with a little water to make about 1 tablespoon (optional)
Boiled yuca and fluffy white rice, for serving

Saved

Steps

1 hour

1

Start by preparing all your ingredients. Season the fish fillets with salt and pepper. Sauté the grated tomato until it releases its color, then add the onions, garlic, and a pinch of cumin. Let them cook until golden. Use very little oil.
2

As the mixture cooks, add a splash of water or fish stock to prevent sticking or burning. Next, add the yellow chili pepper paste and continue sautéing until the chili is cooked. Add the grated ginger and the blended mixture (if using) for extra flavor. Stir well, then layer with onion and tomato wedges. Sprinkle with a pinch of salt.
3

Add the fish fillets, then cover with another layer of onion and tomato wedges. Add sprigs of cilantro, pour in the chicha de jora, the cup of fish stock or water, and the strips of yellow chili pepper. Cover and cook for about 8 minutes. After that, turn the fish fillets over, squeeze in the juice of one lime, cover again, and cook for another 8 minutes until done. The fish should be tender and juicy.
4

Serve with boiled yuca and fluffy white rice. Garnish with cilantro, strips of yellow chili pepper, and a slice of lime. Enjoy!