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Colombian Sudado de Pescado 3

Serves 4 to 6 Entree seafood, Fish

Colombian Sudado de Pescado 3

Sudado de Pescado is a cherished staple in Colombian households, especially along the coastal regions where fresh fish is abundant. It's a dish that finds its way onto tables during relaxed family dinners, where the focus is on simple, comforting flavors and the joy of sharing a meal. This version captures the essence of home cooking, with salt measured by instinct, and a generous hand with oil, reflecting the heart of Colombian culinary tradition.

Expect the fish to be tender and infused with the acidity of lime and the freshness of cilantro. The tomatoes and onions meld into a savory base, coating the fish with a rich, flavorful sauce. This is not just a dish; it's an experience of Colombian home cooking, inviting everyone to partake in its hearty, satisfying embrace.

Ingredients

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

Method

  1. Begin by cleaning the 700 g of firm white fish. Rinse it under cold water to remove any scales or impurities, then pat it dry with paper towels. This ensures the fish will sear properly and not steam in the pan.
  2. Slice 2 tomatoes and 1 onion into thin wedges. In a large, deep skillet or pot, heat 80 ml of vegetable oil over medium heat. Once the oil is shimmering, add the onion slices and sauté until they become translucent and fragrant, about 3 to 4 minutes. This step releases the natural sweetness of the onions.
  3. Add the tomato wedges to the skillet with the onions. Stir occasionally, allowing the tomatoes to soften and release their juices, creating a rich base for the fish. This should take about 5 minutes, and the mixture will start to resemble a chunky sauce.
  4. Gently place the cleaned fish pieces on top of the tomato-onion mixture. Cover the skillet with a lid to trap the steam, which will help cook the fish evenly. Cook the fish until it turns opaque and flakes easily with a fork, indicating it's cooked through. This should take about 8 to 10 minutes depending on the thickness of the fish.
  5. Once the fish is cooked, remove the lid and sprinkle freshly chopped cilantro over the dish. Squeeze the juice of a lime over the fish to add brightness and balance the flavors.
  6. Taste the sudado and add fine sea salt to your preference. Serve immediately, ensuring each plate gets a generous portion of the fish and the aromatic tomato-onion sauce. This dish is best enjoyed fresh, with the flavors still vibrant.
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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