How to make Sudado de Pescado

Why cooks start here

Sudado de Pescado is cooked the way home pots cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.