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Colombian Sudado de Pescado 2

Serves 4 to 6 Entree seafood, Fish

Colombian Sudado de Pescado 2

Colombian Sudado de Pescado 2 is a dish that finds its roots firmly planted at the heart of Colombian home cooking. It's not a dish that seeks the spotlight of festivals or holidays but rather graces the everyday dining tables where family members gather. This is not a restaurant interpretation but the genuine article, a reflection of how it’s truly prepared and enjoyed by Colombian families, with salt assessed by instinct and oil not held back.

The flavors of Sudado de Pescado 2 are a harmonious blend of simplicity and richness. The white fish absorbs the essence of tomatoes and onions, creating a comforting stew, while cilantro adds a fresh note that dances with the tartness of lime. This dish invites you to taste the balance of its ingredients, seasoned to perfection by a cook's intuition, and to enjoy a piece of everyday Colombian life.

Ingredients

  • 700 gfirm white fish
  • 2tomatoes
  • 1onion
  • 80 mlvegetable oil
  • cilantro — chopped
  • limejuiced
  • to tastefine sea salt

Method

  1. Start by cleaning and drying 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities, then pat it dry thoroughly with paper towels. This ensures the fish will sear properly and not steam in the pan.
  2. Dice 2 tomatoes and 1 onion into small, even pieces. This will help them cook evenly and release their flavors into the dish. Set them aside separately for easy access during cooking.
  3. In a large, heavy-bottomed pot, heat 80 ml of vegetable oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally until the onion becomes translucent and soft, releasing a sweet aroma.
  4. Add the diced tomatoes to the pot with the onions. Stir and cook until the tomatoes break down and meld with the onions, forming a thick aromatic base. This should take a few minutes, and the mixture should have a rich, savory scent.
  5. Gently place the fish pieces into the pot, nestling them into the tomato and onion mixture. Cover the pot and let the fish cook over medium heat. The fish is done when it turns opaque and flakes easily with a fork, indicating it is cooked through but still moist.
  6. Remove the pot from heat and squeeze the juice of one lime over the fish. This adds a bright, tangy flavor that balances the richness of the dish. Sprinkle finely chopped cilantro on top for a fresh, herbal note.
  7. Taste the dish and add fine sea salt to your preference, enhancing the natural flavors of the fish and vegetables. Serve the Sudado de Pescado immediately, ensuring everyone at the table can enjoy it at its peak flavor.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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