Colombian Sudado de Pescado

Ingredients

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

Method

1. Begin by cleaning and drying the 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities, then pat it dry with paper towels. This ensures that the fish will sear properly and not steam in the pan.
2. Dice the 2 tomatoes and 1 onion finely. This will help them break down quickly and release their flavors into the oil, creating a rich base for the stew.
3. In a large, heavy-bottomed pot, heat 80 ml of vegetable oil over medium heat. Once the oil shimmers, add the diced onion and tomatoes. Stir occasionally, cooking until the onion is translucent and the tomatoes have softened, releasing their juices and creating a fragrant base.
4. Gently place the fish pieces into the pot, nestling them into the tomato and onion mixture. Cover the pot with a lid and let the fish cook. The fish is done when it turns opaque and flakes easily with a fork, which should take just a few minutes.
5. Remove the pot from heat and squeeze the juice of a lime over the fish. This adds a bright, fresh flavor that complements the richness of the dish.
6. Taste the stew and add fine sea salt to your preference. The salt should enhance the natural flavors without overpowering them.
7. Chop a handful of cilantro and sprinkle it over the dish just before serving. The cilantro adds a fresh, herbal note that balances the rich flavors of the stew. Serve immediately, ensuring that everyone gets a generous piece of fish and a spoonful of the aromatic sauce.