PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)
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
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.
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Steve Strohm
[email protected]This recipe was easy to follow and the end result was a delicious and flavorful fish stew. The fish was cooked perfectly and the broth was rich and flavorful. I would definitely recommend this recipe to anyone looking for a new and exciting way to co
Sj Sazzad
[email protected]Not bad!
Jozef Mitchell
[email protected]I tried this recipe last night and it was delicious! The fish was flaky and flavorful, and the broth was rich and savory. I served it with rice and beans, and it was a perfect meal. I will definitely be making this again.
Star Athey
[email protected]This Peruvian Sudado de Pescado was a hit with my family! The flavors were amazing, and the fish was cooked perfectly. I especially loved the tangy flavor from the tomatoes and the spice from the peppers. I will definitely be making this dish again.