Sudado de Pescado
A Peruvian fish stew where white fish and shrimp are gently poached in a fragrant tomato and cilantro broth, finished with lime. Steamed together in one pan for a vibrant, aromatic dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 42g
Ingredients
- ¾ lb white fish fillet (cod, halibut, or sea bass)
- ½ lb shrimp, peeled and deveined
- 1 can (14.5 oz) canned crushed tomatoes
- 1 medium yellow onion
- 3 cloves garlic cloves
- ½ cup fresh cilantro, chopped
- 1 whole lime
Instructions
- 1
Cut the onion in half lengthwise from root tip to root tip, then lay the flat side down on the cutting board and slice crosswise into half-moon pieces about 1/4 inch wide.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Check the fish fillet for small bones by running your fingers across it; pluck out any you feel with tweezers or your fingertips.
- 4
Cut the fish fillet crosswise into two equal pieces about 1.5 inches wide so they cook evenly.
- 5
Cut the lime in half and set aside.
- 6
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Add the onion slices and stir every 30 seconds until they turn translucent and smell sweet, about 4 minutes.
- 8
Stir in the minced garlic and cook, stirring constantly, until it smells strongly fragrant, about 30 seconds.
- 9
Pour in the crushed tomatoes and 0.75 cup of water, stir once, and bring to a gentle boil over medium-high heat, about 2 minutes.
- 10
Reduce the heat to medium-low and gently slide the fish pieces into the broth, spacing them apart so they don't touch.
- 11
Scatter the shrimp over and around the fish, then cover the skillet with a lid.
- 12
Simmer covered for 6 to 8 minutes until the fish is opaque throughout and flakes easily when you press a fork into the thickest part.
- 13
Remove from heat and stir in the cilantro and salt and pepper to taste.
- 14
Squeeze the juice of both lime halves over the stew.
- 15
Ladle the fish, shrimp, and broth into two bowls and serve immediately while hot.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
- ladle
- tweezers or your fingertips
- measuring cups and spoons
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