Serves 4
Here you have a variation of sudado, a traditional dish from the northern coast of Peru, where it is cooked with chicha de jora, and served with seafood, boiled yucca, or rice. A nice and creamy lima bean puree is also a good side dish.
2 tablespoons vegetable oil
1 red onion, cut in thin slices
3 garlic cloves, mashed
2 tablespoons ají amarillo paste (optional)
3 tomatoes, peeled, seeded, and grated
1 tablespoon tomato paste
3 cups fish broth
¼ cup white wine
4 cilantro sprigs
Salt and pepper
4 sea bass fillets
1. Heat the oil in a saucepan over medium-high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo paste, tomato, and tomato paste, stirring constantly.
2. Incorporate fish stock, white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.
3. Season the fish fillets and put in the saucepan. Put the lid on and steam the fish in the flavorful broth until the fillets look barely opaque. Be careful and do not overcook them.
4. Serve one piece of fish on each plate, surrounded with the sauce.
Sudados are full of flavor and light, perfect if you want to lose some unwanted pounds.