Best Sudado De Pescado Recipes

Peruvian Sudado De Pescado (Peruvian Fish Stew) image

Provided by Martha Stewart

Number Of Ingredients 12

2 tablespoons olive oil
2 medium red onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon prepared aji amarillo paste
1 cup white wine
1 1/2 cups Fish Stock
1 1/2 cups chopped fresh tomatoes
6 (6-ounce) fillets pacific halibut, or other firm white fish
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 cup frozen peas, thawed
1 cup torn fresh cilantro, for serving

Steps:

Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

Pescado Sudado (Peruvian Steamed Fish Fillets) image

Provided by justcallmetoni

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons corn oil
1 large onion, sliced (1 cup)
2 garlic cloves, chopped fine
2 medium tomatoes, sliced (1 cup)
1/4 teaspoon paprika
1 teaspoon salt (to taste)
1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
1/2 cup dry white wine
10 sprigs fresh parsley, leaves only, chopped

Steps:

Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3

Pescado Sudado/Peruvian Steamed Fish Fillets image

Provided by marty olguin

Categories Fish

Time 20m

Number Of Ingredients 9

2 Tbsp corn oil
1 large onion sliced (around a cup)
2 clove garlic (chopped finely)
2 medium tomatoes (sliced, 1 cup)
1/4 tsp paprika
1 tsp salt (to taste)
1/2 c white wine, dry
10 sprig(s) fresh parsley (leaves only,chopped)
1 1/2 lb flounder fillets,or cod fish fillets,or red snapper fillets

Steps:

1. Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
2. Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
3. Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.