Dish of Fish Sudado
(click to enlarge)

Fish Sudado


Peru   -   Corvina Sudado
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
1-1/4 hrs
Yes		 A Fish Soup / Stew that's simple and simply delicious. It can be served at table or on the buffet. See Serving.

1-1/2
-----
1-1/3
1
6
3
2
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2
1/3
3
4
1
1/3
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ar
#
---
#
T
oz
cl
T
---
T
c
c

t
t
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Fish Fillets (1)
-- Sauce
Tomatoes, ripe
Tomato Paste
Onions, red
Garlic
Amarillo Paste (2)  
-- Stew
Olive Oil, ExtV
Wine, white
Fish Stock (3)
Cilantro sprigs
Salt
Pepper
-- Serve With
Steamed Rice
Do Ahead   -   (?? min)
  1. Prepare FISH FILLETS as needed - see Fish.
  2. Make FISH STOCK - see Fish Stock
Prep   -   (35 min)
  1. Cut Fish Fillets into largish bite size pieces - 1 inch x 1 inch is good.
  2. Scald TOMATOES 1 minute in boiling water. Quench in cold water and peel skins. Chop fine. Mix with Tomato Paste.
  3. Quarter ONIONS lengthwise and slice thin crosswise.
  4. Crush GARLIC and chop fine.
Run   -   (40 minutes)
  1. In a sauce pan (3 quart), heat 2 T Oil over medium high flame. Stir in Onions and fry stirring until translucent. Stir in Garlic for another minute.
  2. Stir in Tomato mix and Amarillo Paste. Fry stirring for another 3 minutes.
  3. Stir in White Wine, Fish Stock, and Cilantro sprigs. Bring to a boil, cover tightly and simmer for 15 minutes. Season with Salt and Pepper.
  4. Stir in Fish. Bring back to a boil and simmer until just cooked through (opaque and flaking). Remove Cilantro sprigs.
  5. Serve hot with steamed Jasmine Rice - see Serving.
NOTES:

  1. Fish:

      Weight is for fish fillets. The fish preferred in the region would be the Corvina Drum, but that fish is available only along the Pacific coast of South America. Other Drums and Croakers (family Sciaenidae - often called "Sea Bass") are available worldwide, but they are mostly too tender for wet cooking. Red Drum and King Weakfish are good. For details see our Croakers & Drums page. Suitable Croakers weren't available at the time, so the photo example was made with Golden Pompano (my favorite), which I always use skin-on.

  2. Aji Amarillo Paste:

      This is a very important item in Peruvian cuisines. It is available from some Latin markets (Vallarta here in Southern California) and can be ordered on-line. It can be made from whole Amarillo Chilis, but those are far harder to find in North America than Paste in a jar. The 2 Tablespoons called for will give very light chili heat.

  3. Fish Stock:

      For most Fish recipes or this sort, I start with whole fish and make stock from the heads, bones and fins, usually days ahead and freeze the fillets until needed. Golden Pompano makes an excellent stock. See our recipe Making Fish Stock.

  4. Serving:

      Made as given here, this is a soup. I serve it with a bowl of Steamed Rice on the table, which can be spooned into the soup in the amount desired. If you want more of a stew, just use 2 cups of fish stock instead of 3. If serving on a buffet, it is best to add the Fish after reheating and ready to pour into a slow cooker set to Keep Warm (150° to 155°F (66° to 69°C))
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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