Sudado de Pescado

Name: Sudado de Pescado
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 700 g fish steaks; 2 tomatoes; 1 onion; 1 handful cilantro; 80 ml chicha; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Sudado de Pescado emerges from the coastal kitchens of Peru, where home cooks effortlessly blend the bounty of the sea with flavors that are both comforting and vibrant. This dish finds its place on the family table, particularly during leisurely weekend lunches, when the pace of life slows down enough to truly savor each bite. It's a staple, lovingly passed down through generations, capturing the essence of traditional home cooking.

Expect a tender, flaky fish enveloped in a broth that melds the sweetness of tomatoes with the subtle sharpness of onion. A generous splash of chicha rounds out the flavors, providing a slight earthy depth. Hand-torn cilantro adds a fresh, aromatic finish, inviting you to dive into the pot for seconds. Salt, as always, is judged by hand, ensuring each mouthful is perfectly seasoned.

Ingredients

700 gfish steaks
2tomatoes
1onion
1 handfulcilantro
80 mlchicha
to tastefine sea salt

Method

Begin by cleaning the 700 g of fish steaks under cold running water to remove any scales or debris. Pat them dry thoroughly with paper towels to ensure they sear properly later. This step is crucial for achieving a good texture and preventing excess water from diluting the flavors.
Slice 2 tomatoes and 1 onion into thin rounds. In a large, wide pan, heat a generous amount of oil over medium heat. Add the sliced onion and cook until it becomes translucent and soft, stirring occasionally to prevent burning. This process releases the onion's sweetness, forming the aromatic base of the dish.
Add the sliced tomatoes to the pan with the onions. Stir gently and cook until the tomatoes begin to break down and meld with the onions, releasing their juices. This should create a fragrant, slightly thickened mixture that will envelop the fish.
Pour 80 ml of chicha into the pan, stirring to combine it with the tomato and onion mixture. Allow it to simmer for a few minutes, which will enhance the dish's depth of flavor and create a rich, aromatic broth.
Gently place the fish steaks on top of the simmering mixture, ensuring they are partially submerged in the liquid. Cover the pan with a lid and let the fish cook until it turns just opaque and flakes easily with a fork. This indicates the fish is perfectly cooked, retaining its moisture and tenderness.
While the fish is cooking, chop a handful of cilantro finely. Once the fish is done, sprinkle the cilantro over the top, adding a fresh, herbal note to the dish.
Taste the broth and fish for seasoning, adding fine sea salt to taste. The salt should enhance the natural flavors without overpowering them. Serve the Sudado de Pescado immediately, ensuring the dish is hot and ready to be shared at the table.