Sweaty Fish: 7 Reasons to Love It

Welcome to Paulina Kitchen and a sea recipe. If you’re one of the people who likes to put food on the stove and relax for a while, you’re in the right place. The Sudado de Pescado recipe It is done almost by itself.

As always when we cook fish in stew or sauce, the important thing is not to spend too much time or we will obtain a delicious flavored fish puree. And that’s not the idea. But if you carefully follow the steps and times of the recipe you will be able to make it at home without problems.

Clearly the star of this recipe is the fish but the sauce is, so to speak, that supporting actor who plays such a good role that he wins the Oscar. Tremendous analogy, right? It is the inspiration of this peruvian delight.

About Fish Saute

He Fish stew It is a traditional Peruvian dish that stands out for its intense and delicious flavor. This preparation is characterized by cooking the fish with a variety of fresh ingredients and seasonings that give it a unique and authentic touch.

It is a popular option 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, yucca, or sweet potato, which adds hearty complements that enhance the culinary experience. This dish, full of tradition and flavor, reflects the richness of Peruvian cuisine and continues to be an appreciated option on the table of many families and restaurants throughout the country.

Fish Sauce

The basis of Fish stew Peruvian usually consists of a mixture of tomato, onion, garlic and chili, which is cooked slowly to create a flavorful sauce. This sauce becomes the key element for fish that can range from sea bass to grouper. Similar to typical fish sauce, both are for this recipe.

The freshness of the ingredients is essential to achieve a quality dish, and many Peruvian chefs emphasize the importance of using fresh fish and local products. The preparation process for Sudado de Pescado involves cooking the fish in the aforementioned sauce, allowing the flavors to mix harmoniously.

It is common to add ingredients such as cilantro, pepper and other aromatic herbs to further enhance the characteristic taste of this dish. The result is a perfect combination of textures and flavors that delight lovers of Peruvian cuisine.

Sudado de Pescado with rice garnish

He Fish sauce with rice It is a popular dish that stands out in the cuisine of various regions, fusing the flavor of fish with the texture of rice. This preparation is characterized by cooking the fish in a tasty mixture of tomato, onion, garlic and spices, creating an aromatic and delicious sauce.

Choosing fresh fish, such as sea bass or grouper, is essential to ensure authentic flavor. Slow cooking allows the flavors to integrate into the Fish stewachieving a perfect combination between the softness of the fish and the consistency of the White rice.

Commonly served with accompaniments such as yuccas or sweet potatothis dish offers a complete gastronomic experience, representing the richness of local cuisine and culinary creativity in the preparation of this delicious delicacy.

Choosing the best fish for sweating

The good use of fish in the preparation of Sudado de Pescado recipe It is essential to create a delicious and flavorful dish.

• The choice of type of fish significantly influences the experience, and varieties such as croaker, mere lenguado are commonly selected. The freshness of the fish is key.

When cooked slowly 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 integrate in a balanced way. This careful choice of fish contributes to the authenticity and distinctive character of sudado, a traditional dish appreciated in the cuisine of various cultures.

5 tips to achieve the best Peruvian Fish Sudado

1. Quality fresh fish: The basis of a perfect Fish Sudado is to use fresh, quality fish. The freshness of the fish will guarantee optimal flavor and firm texture. Opt for local varieties and, if possible, buy the fish the same day it is caught to ensure freshness.
2. Well balanced aromatic sauce: The sauce is the heart of the sudado, and achieving a perfect balance between tomato, onion, garlic, chili and aromatic herbs is crucial. Adjust the proportions according to your personal preferences, but make sure the sauce is tasty and aromatic.
3. Slow and patient cooking: Sudado de Pescado requires slow cooking so that the flavors mix properly. Allow the sauce to simmer, allowing the fish to absorb the flavors without losing its firm texture.
4. Choice of accompaniments: Carefully consider the accompaniments you will serve with the sudado. White rice is a classic option, but you can also opt for yuccas, sweet potatoes, or crispy Spanish potatoes to add variety and complement the flavors of the main dish.
5. 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 provides fresh aromas that enhance the dining experience.

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Fish Sudado Recipe

Yield: 4 portions

Preparation time: 45 minutes

Ingredients

• 1 kg of fish fillets (croaker, mere or similar)
• 4 ripe tomatoes, peeled and chopped
• 1 red onion, cut into julienne strips
• 4 cloves garlic, finely chopped
• 2 yellow chili peppers, without veins or seeds, chopped
• 1 cup of fish broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1 sprig of cilantro, chopped
• 1 sprig of parsley, chopped
• 2 bay leaves
• 3 tablespoons vegetable oil
• Salt and pepper to taste

Preparation of Fish Sudado in a few steps

1. In a frying pan, heat oil over medium heat. Add the onion and garlic, and cook until golden. Add the tomatoes and chili peppers, cook until a thick mixture is formed.
2. Add the tomato paste, white wine, fish broth, bay leaf, cilantro and parsley. Mix well and season with salt and pepper to taste.
3. Bring the sauce to a boil and reduce the heat to low. Cook over low heat for 15 minutes so that the flavors mix.
4. Carefully add the fish fillets to the sauce and simmer for approximately 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Serve hot.