Peruvian Sudado de Pescado – Steamed Fish in Spicy Tomato Broth

A classic coastal Peruvian dish, Sudado de Pescado is a steamed fish stew made with tomatoes, chilies, and lime — light, aromatic, and full of citrusy depth.

Ingredients (Serves 4):

* 4 white fish fillets (sea bass, snapper, or hake)
* 2 tomatoes, sliced
* 1 red onion, sliced
* 2 garlic cloves, minced
* 1–2 aji amarillo or red chili peppers, sliced
* ½ cup fish stock or water
* Juice of 1 lime
* Fresh cilantro, salt, pepper
* 2 tbsp oil

Instructions:

1. In a deep skillet, heat oil and sauté onion, garlic, and chilies until soft.
2. Add tomatoes, cook briefly, then add fish fillets.
3. Pour in stock, season, cover, and steam 8–10 minutes until fish is tender.
4. Finish with lime juice and cilantro. Serve with white rice or boiled cassava.

Peruvian Tip:
Let the stew rest for 5 minutes after cooking to allow the flavors to meld.