Welcome to Paulina Cocina and a seafood recipe. If you're part of the team who likes to put food on the stovetop and relax for a while, you've come to the right place. This Fish Stew recipe is almost self-made.
As always when we cook fish in a stew or sauce, the important thing is not to overcook it, or we'll end up with a rich, flavorful fish puree. And that's not the idea. But if you carefully follow the steps and timings in the recipe, you'll be able to make it at home without any problems.
Clearly the star of this recipe is the fish, but the sauce is, so to speak, the supporting actor that plays such a good role that it wins an Oscar. A tremendous analogy, isn't it? It's the inspiration for this Peruvian delicacy .
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About Fish Stew
Fish stew is a traditional Peruvian dish known for its intense and delicious flavor. This dish features fish cooked with a variety of fresh ingredients and seasonings, giving it a unique and authentic touch.
It's a popular choice in Peruvian cuisine, especially in coastal regions, where seafood is abundant. In Peru, Sudado de Pescado is appreciated not only for its deliciousness but also for its versatility.
It is commonly served with white rice , yuca, or sweet potato, which adds substantial complements that enhance the culinary experience. This dish, full of tradition and flavor, reflects the richness of Peruvian cuisine and remains a beloved choice on the tables of many families and restaurants throughout the country.
Fish Stew Sauce
The base of Peruvian Fish Stew is typically a mixture of tomato, onion, garlic, and chili, which is slowly cooked to create a flavorful sauce. This sauce becomes the key ingredient for fish, which can range from sea bass to grouper. Similar to the fish sauce , both are used in this recipe.
The freshness of the ingredients is essential to achieving a quality dish, and many Peruvian chefs emphasize the importance of using fresh fish and local produce. The preparation process for Sudado de Pescado involves cooking the fish in the aforementioned sauce, allowing the flavors to blend harmoniously.
It's common to add ingredients like cilantro, bell pepper, and other aromatic herbs to further enhance the dish's distinctive flavor. The result is a perfect combination of textures and flavors that delight lovers of Peruvian cuisine.
Fish Stew with rice garnish
Fish stew with rice is a popular dish that stands out in the cuisine of various regions, combining the flavor of fish with the texture of rice. This preparation involves cooking the fish in a flavorful mixture of tomato, onion, garlic, and spices, creating a delicious and aromatic sauce.
Choosing fresh fish , such as sea bass or grouper, is essential to ensure an authentic flavor. Slow cooking allows the flavors to blend into the Sudado de Pescado , achieving a perfect combination of the tenderness of the fish and the consistency of the white rice .
Commonly served with side dishes such as yuca or sweet potato , this dish offers a complete gastronomic experience, representing the richness of the local cuisine and the culinary creativity in preparing this delicious delicacy.
Choosing the best fish for the sudado
The proper use of fish in the preparation of the Fish Stew recipe is essential to create a delicious and flavorful dish.
- The choice of fish significantly influences the experience, and varieties such as sea bass, grouper, or sole are commonly selected. The freshness of the fish is key.
Slowly cooked in a mixture of tomato, onion, garlic, and other seasonings , the fish absorbs the flavors of the sauce, creating a harmony of tastes and textures. The firm flesh of the fish adds substance to the dish, complementing the sauce and allowing the flavors to blend seamlessly. This careful selection of fish contributes to the authenticity and distinctiveness of sudado, a traditional dish appreciated in the cuisines of diverse cultures.
5 tips for making the best Peruvian Fish Stew
- Fresh, quality fish : The foundation of a perfect Fish Stew is to use fresh, quality fish. The freshness of the fish will ensure optimal flavor and a firm texture. Choose local varieties and, if possible, buy the fish the same day it's caught to ensure its freshness.
- Well-balanced aromatic sauce : The sauce is the heart of the sudado, and achieving a perfect balance of tomato, onion, garlic, chili, and herbs is crucial. Adjust the proportions according to your personal preferences, but make sure the sauce is both flavorful and aromatic.
- Slow and patient cooking : Fish stew requires slow cooking so the flavors can blend properly. Allow the sauce to simmer, allowing the fish to absorb the flavors without losing its firm texture.
- Choosing Side Dishes : Carefully consider the side dishes you'll serve with the stew. White rice is a classic choice, but you can also opt for yuca, sweet potatoes, or crispy Spanish potatoes to add variety and complement the flavors of the main dish.
- A touch of freshness at the end : Just before serving, add a final touch of freshness with herbs like cilantro or chopped parsley. This not only improves the presentation but also adds fresh aromas that enhance the dining experience.
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Fish Stew Recipe
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 1 kg of fish fillets (sea bass, grouper or similar)
- 4 ripe tomatoes, peeled and chopped
- 1 red onion, julienned
- 4 garlic cloves, finely chopped
- 2 yellow peppers, without veins or seeds, chopped
- 1 cup of fish broth
- 1/2 cup dry white wine
- 2 tablespoons of tomato paste
- 1 sprig of cilantro, chopped
- 1 sprig of parsley, chopped
- 2 bay leaves
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
Preparing Fish Stew in a few steps
- In a skillet, heat oil over medium heat. Add the onion and garlic and cook until golden brown. Add the tomatoes and chilies and cook until a thick mixture forms.
- Add the tomato paste, white wine, fish stock, bay leaf, cilantro, and parsley. Mix well and season with salt and pepper to taste.
- Bring the sauce to a boil and reduce heat to low. Simmer for 15 minutes to allow the flavors to blend.
- Carefully add the fish fillets to the sauce and simmer for approximately 8-10 minutes, depending on the thickness, until the fish is opaque and flakes easily with a fork. Serve hot.
